Boston Brown Bread

  • Level: Easy
  • Total: 3 hr 20 min
  • Prep: 20 min
  • Cook: 3 hr
  • Yield: 1 medium loaf, about 6 to 8 servings
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Ingredients

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 

Directions

Special equipment:
One 13-ounce coffee can and a piece of foil, with one side buttered, to make a sealed cover
  1. Place a rack in the bottom third of the oven and preheat to 300 degrees F.
  2. In a large bowl, whisk together the rye flour, cornmeal, whole wheat flour, white bread flour, baking powder, salt, and baking soda.
  3. In a medium bowl, whisk together the molasses, buttermilk, and egg.
  4. 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.
  5. 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.
  6. 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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