Boston Brown Bread
ACTIVE TIME: 15 minutes
TOTAL TIME: 2 hours 30 minutes
Yield: 2 (4-inch) loaves
Photo by Lynne Calamia
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- 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 fluid ounces buttermilk
- 1 teaspoon vanilla extract
- 1/2 teaspoon orange zest
Specialized Hardware
Digital kitchen scale
2 empty (26.5-ounce) metal cans
ACTIVE TIME: 15 minutes
TOTAL TIME: 2 hours 30 minutes
Yield: 2 (4-inch) loaves
Procedure
- Move a rack to the bottom third of the oven and heat to 325ºF.
- Spray the insides of 2 (26.5-ounce) metal cans with nonstick spray and set in 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.
- Whisk together the wheat flour, rye flour, cornmeal, baking soda, baking powder, salt, and allspice in a medium mixing bowl. 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 layer of aluminum foil and tie securely with string. Pour the boiling water into the pot. Carefully place in the oven and bake until the edges of the bread begin to pull away from the sides of the cans, about 1 hour and 15 minutes. Remove the cans from the pot of water, uncover, place on a wire 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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