Ingredients
- Nonstick spray
- Boiling water
- 2 1/2 ounces whole wheat flour
- 2 1/2 ounces rye flour
- 2 1/2 ounces cornmeal
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground allspice
- 6 ounces molasses, by weight
- 8 1/2 ounces buttermilk
- 1 teaspoon vanilla extract
- 1/2 teaspoon orange zest
- Special equipment: 2 empty (26.5-ounce) metal cans
Directions
Move a rack to the bottom third of the oven and heat the oven to 325 degrees F.
Spray the insides of the cans with nonstick spray and place set a deep 3-quart oven-safe pot. Begin heating enough boiling water to come halfway up the sides of the cans when poured into the pot.
In a medium mixing bowl, whisk together the wheat flour, rye flour, cornmeal, baking soda, baking powder, salt and allspice. Add the molasses, buttermilk, vanilla and zest and whisk to combine. Divide the mixture evenly between the prepared cans. Cover the top with a double thickness of aluminum foil and tie securely with string. Pour the boiling water into the pot. Carefully place in the oven and bake for 1 hour and 15 minutes or until the edges of the bread begin to pull away from the sides of the cans. Remove the cans from the pot of water, uncover, place on a cooling rack and cool 1 hour before removing bread from the cans. Serve with baked beans or slice, toast and serve with cream cheese
Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Newest Ratings and Reviews
Read all 12 reviews
By GreyFedora
on April 08, 2013
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Very easy to make. I added 1/4 cup raisins.
For those who have had trouble with this recipe, here are a couple suggestions:
1. While American cooks use dry measurements, weighing the flour is common in most other countries. The 2-1/2 ounces of corn meal, whole wheat and rye flours the recipe calls for are approximately 1/2 cup of each flour. Likewise, the 6 ounces of molasses measures out to almost 1/2 cup. (I used refiner's molasses, blackstrap (treacle is a little thicker, so I would try 1/3 cup.
2. Several people also complained the bread was underdone or "gooey" in the center. Someone suggested using a smaller diameter can. Traditionally, this bread was baked in a 2 lb. coffee can, which most roasters have replaced with plastic. A 2-lb bean can works equally well.
I would also add testing with a straw, like you would a cake. Or use an instant read thermometer and bake until the internal temperature reaches 206 degrees Fahrenheit (96 degrees Celsius
By microamp
Buda, TX
on April 04, 2013
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I only had one can to use, forgot that it required a second one so I used a loaf pan on other. Both came out good. Not quite good enough to make it into my cookbook, a collection of recipes but certainly would recommend trying it if you never had Boston Brown Bread like I have.
By LMB368
on March 19, 2013
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Kudos to Alton for a delicious recipe! I just made this bread to go with our St. Patrick's dinner and I was very surprised how delicious it was! So was my husband! My mother always bought the B&M brown bread in a can when we were kids and that was good, but this recipe is even tastier. Great texture, great flavor and nice and moist! I will definitely be making it again!
Read all 12 reviews