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
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By tx_latinchick
Houston,Tx.
on October 05, 2011
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I've ALWAYS wanted to make Boston Brown bread. AB's recipe and one other stood out in Google. Several other reviewers had trouble finding the right size tin can. I did,too. Til, I found Peppridge Farm's PIROUETTE rolled tin wafers. Perfect can size. I used cornbread mix instead, and added 1/2tsp cinnamon,1/4c demerara sugar & 1/2c currants. I, also, used dried orange peel instead. This can has it's own lid, so it keeps the mixture airtight. I used an asparagus steamer and baked it for 1hr. 45min. This bread came out SOOO moist, sweet, and DELICIOUS!!
Thanks, Alton, for a simple and classic recipe! MUUAAAH!
By kats_mail
on July 09, 2011
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Excellent recipe! Simple & delicious.
For those that are having problems with "gooiness", it's your can shape. Do not use a wide can, the dough will not cook through. You need a taller, thinner one.
I used Royal Dansk Luxury Wafer tins, & they worked perfectly. As an added bonus, they come with lids, so there's no need for all of the foil & string. Just sprayed generously with cooking spray, poured the dough in, popped the lids on, & placed in the water bath. Perfect results!
By bzbakr
Shelton, WA
on April 26, 2011
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The flavor was excellent, but it was underdone and mushy in the center, I think a longer baking time is needed for sure. It was also very crumbly and fell apart when I tried to slice it. Like I said though, it was VERY delicious, so I decided to make bread crumbs out of it to use elsewhere. Not quite sure what I'll be breading with it because of that distinct sweet flavor, but I'll come up with something! Waste not, want not! Thanks A!
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