Boston Brown Bread
- 1/2 cup rye flour
- 1/2 cup stone-ground cornmeal
- 1/4 cup whole wheat flour
- 1/4 cup white bread flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon fine salt
- 1/4 teaspoon baking soda
- 1/2 cup dark molasses
- 1/2 cup buttermilk
- 1 large egg, beaten
- Equipment: One 13-ounce coffee can and a piece of foil, with one side buttered, to make a sealed cover
- Copyright 2001 Television Food Network, G.P. All rights reserved
Place a rack in the bottom third of the oven and preheat to 300 degrees F.
In a large bowl, whisk together the rye flour, cornmeal, whole wheat flour, white bread flour, baking powder, salt, and baking soda.
Place the coffee can in a pot that is twice the height of the can. Pour enough hot water in the pot to reach halfway up the sides of the can. Bring the water to a boil on top of the stove, before transferring to the oven. Bake the bread, in the water bath, until spongy and a wooden skewer inserted in the center comes out clean, about 3 hours.
Remove can from the water bath and set aside to cool completely. Remove the loaf from the can. Slice into rounds and serve.
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