Boston Brown Bread
By Andrew JanjigianPublished on November 21, 2016
Time
2¾ hours, plus 1½ hours cooling
Yield
Serves 6 to 8 (Makes 2 small loaves)
Ingredients
Before You Begin
This recipe requires two empty 28-ounce cans. Use cans that are labeled “BPA-free.” We prefer Quaker white cornmeal in this recipe, though other types will work; do not use coarse grits. Any style of molasses will work except for blackstrap. This recipe requires a 10-quart or larger stockpot that is at least 7 inches deep. Brown bread is traditionally served with baked beans but is also good toasted and buttered.
Instructions
- Bring 3 quarts water to simmer in large stockpot over high heat. Fold two 16 by 12-inch pieces of aluminum foil in half to yield two rectangles that measure 8 by 12 inches. Spray 4-inch circle in center of each rectangle with vegetable oil spray. Spray insides of two clean 28-ounce cans with vegetable oil spray.
- Whisk rye flour, whole-wheat flour, cornmeal, baking soda, baking powder, and salt together in large bowl. Whisk buttermilk, molasses, and melted butter together in second bowl. Stir raisins into buttermilk mixture. Add buttermilk mixture to flour mixture and stir until combined and no dry flour remains. Evenly divide batter between cans. Wrap tops of cans tightly with prepared foil, positioning sprayed side of foil over can openings.
- Place cans in stockpot (water should come about halfway up sides of cans). Cover pot and cook, maintaining gentle simmer, until skewer inserted in center of loaves comes out clean, about 2 hours. Check pot occasionally and add hot water as needed to maintain water level.
- Using jar lifter, carefully transfer cans to wire rack set in rimmed baking sheet and let cool for 20 minutes. Slide loaves from cans onto rack and let cool completely, about 1 hour. Slice and serve. (Bread can be wrapped tightly in plastic wrap and stored at room temperature for up to 3 days or frozen for up to 2 weeks.)
Time
2¾ hours, plus 1½ hours coolingYield
Serves 6 to 8 (Makes 2 small loaves)Ingredients
Ingredients
Ingredients
Why This Recipe Works
We call for easy-to-find whole-wheat flour, rye flour, and finely ground cornmeal in equal amounts to give our bread balanced whole-grain flavor. Molasses, the traditional sweetener, adds a hint of bitterness. Baking soda and baking powder react with the acid in the batter to lighten the bread, and melted butter gives some richness to the lean loaves. BPA-free 28-ounce tomato cans are a good substitute for traditional (but increasingly uncommon) coffee cans.
Before You Begin
This recipe requires two empty 28-ounce cans. Use cans that are labeled “BPA-free.” We prefer Quaker white cornmeal in this recipe, though other types will work; do not use coarse grits. Any style of molasses will work except for blackstrap. This recipe requires a 10-quart or larger stockpot that is at least 7 inches deep. Brown bread is traditionally served with baked beans but is also good toasted and buttered.
Instructions
- Bring 3 quarts water to simmer in large stockpot over high heat. Fold two 16 by 12-inch pieces of aluminum foil in half to yield two rectangles that measure 8 by 12 inches. Spray 4-inch circle in center of each rectangle with vegetable oil spray. Spray insides of two clean 28-ounce cans with vegetable oil spray.
- Whisk rye flour, whole-wheat flour, cornmeal, baking soda, baking powder, and salt together in large bowl. Whisk buttermilk, molasses, and melted butter together in second bowl. Stir raisins into buttermilk mixture. Add buttermilk mixture to flour mixture and stir until combined and no dry flour remains. Evenly divide batter between cans. Wrap tops of cans tightly with prepared foil, positioning sprayed side of foil over can openings.
- Place cans in stockpot (water should come about halfway up sides of cans). Cover pot and cook, maintaining gentle simmer, until skewer inserted in center of loaves comes out clean, about 2 hours. Check pot occasionally and add hot water as needed to maintain water level.
- Using jar lifter, carefully transfer cans to wire rack set in rimmed baking sheet and let cool for 20 minutes. Slide loaves from cans onto rack and let cool completely, about 1 hour. Slice and serve. (Bread can be wrapped tightly in plastic wrap and stored at room temperature for up to 3 days or frozen for up to 2 weeks.)
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