Recipe courtesy of Food Network Kitchen
Recipe courtesy of Food Network Kitchen
Watch how to make this recipe.
Boston Brown Bread
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- Level: Easy
- Total: 3 hr 20 min
- Prep: 20 min
- Cook: 3 hr
- Yield: 1 medium loaf, about 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 154
- Total Fat
- 1 g
- Saturated Fat
- 0 g
- Carbohydrates
- 33 g
- Dietary Fiber
- 2 g
- Sugar
- 17 g
- Protein
- 4 g
- Cholesterol
- 24 mg
- Sodium
- 151 mg
- Level: Easy
- Total: 3 hr 20 min
- Prep: 20 min
- Cook: 3 hr
- Yield: 1 medium loaf, about 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 154
- Total Fat
- 1 g
- Saturated Fat
- 0 g
- Carbohydrates
- 33 g
- Dietary Fiber
- 2 g
- Sugar
- 17 g
- Protein
- 4 g
- Cholesterol
- 24 mg
- Sodium
- 151 mg
Ingredients
Directions
Special equipment:
One 13-ounce coffee can and a piece of foil, with one side buttered, to make a sealed cover- 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.
- In a medium bowl, whisk together the molasses, buttermilk, and egg.
- Pour the molasses mixture into the flour mixture and mix until a thick batter is just formed. Transfer the batter to the prepared coffee can. Cover tightly with the foil, buttered-side down.
- 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.
