Boston Brown Bread
- Level: Easy
- Yield: 1 medium loaf, about 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 154
- Total Fat
- 1
- Saturated Fat
- 0
- Carbohydrates
- 33
- Dietary Fiber
- 2
- Sugar
- 17
- Protein
- 4
- Cholesterol
- 24
- Sodium
- 151
- Total: 3 hr 20 min
- Prep: 20 min
- Cook: 3 hr
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- 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.