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 Boston Brown Bread | Status Approved | | Name |  Boston Brown Bread | | Category | American, Breakfast, The Bakery | | Serves/Yields | 1 large loaf or 4 can sized loafs | | Source | Kate's Own | | Difficulty | Easy | | Prep. Time | 15 minutes | | Cook Time | 3 hours | | Introduction | | This bread is often served with baked beans. It is a dense , chewy bread and slightly sweet, more like a cake. My Mama used to buy it in cans. This makes a great breakfast bread spread with cream cheese. Store any left over bread in an airtight container. This bread freezes well.
I found the flavor of the bread with all molasses too strong, so I mixed molasses, golden syrup and maple syrup together and added some brown sugar and salt. The results were fantastic. You can leave out the brown sugar if you want the bread less sweet. | | Ingredients | | 1 cup Gold Medal whole_wheat_flour
1 cup rye_flour
1 cup cornmeal
1/4 cup lightly packed dark brown_sugar
1 cup whole_milk
3/4 cup buttermilk
1 tsp salt
1/2 tsp baking_powder
1 cup unsulphured molasses ( can also be part maple syrup, golden syrup etc)
1 1/4 cup raisins | | Directions | | Step: 1 |  Preheat oven to 300 degrees. Generously butter a large loaf pan with a rim or lip. The one I use will hold about 4 cups of batter. I like to bake my brown bread in tin cans that have been washed well also. It takes about 4 1 pound (# 10 size) cans for this recipe. | | Step: 2 |  Cut a piece of foil that will cover the top of the pan and fit under the rim.. Butter or spray with non stick coating, the shiny side of the foil. | | Step: 3 |  In a large , non metal bowl, stir together the flours, cornmeal ,baking powder, salt and brown sugar. Add the milks, molasses, and raisins. Blend well.
Pour the batter into the prepared pan, if using cans fill them 3/4 full.
Place the greased side of the foil down over the pan and crimp tightly over and under the edge. If using cans, make the foil large enough to come half way down the sides and tie the foil in place with kitchen twine . | | Step: 4 |  Set the pan in a large, flat bottomed oven proof pan that is at least 6 inches deep
(I use my turkey roaster).
Fill the roaster 3/4 full of boiling water or enough to come half way up the sides of the pan or cans.
Bake for 3 hours (1 1/2 to 2 hours for the cans) or until a skewer inserted into the middle of the loaf comes out clean. | | Step: 5 |  Remove the foil and cool the bread in the pans on a wire rack , about 15 minutes. Turn the loaf out onto the rack and let cool slightly before serving.Slice and serve warm. |
Time submitted: Saturday, April 14. 2007 at 08:33:35 Contributed By: Kate
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By paulamathers on Sunday, May 13, 2007 @ 22:29:52 CEST
(User Info | Send a Message) | | It was throwing it down with rain today, so i decided to stay in and make this. It was really easy, and tastes just like our Malt Loaf which i have been looking for a recipe for years! I didnt have any cans, so i made one big loaf, sliced it and froze most of it (after eating a couple of bits!). You can really taste the treacle / molasses, which is the only difference to malt loaf, but the rest is pretty much identical. Thanks Kate :-) |
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