Boston Brown Bread (in a Loaf Pan)
Baked Goods, Breads
Ingredients
3/4 cup rye flour
3/4 cup yellow cornmeal (see notes)
3/4 cup Whole Wheat Flour (see notes)
3/4 teaspoon baking soda
3/4 teaspoon salt
3/4 cup currants or raisins (optional)
1 1/2 cups buttermilk (see notes)
1/2 cup molasses
4x9 pullman pan
13x9 pan (see notes)
Description
Boston brown bread was traditionally made in an old can and steamed over a fire or on the stovetop.
Directions
Put a 13x9 pan on the shelf under where your bread will bake. Pour several inches of water into it.
Preheat the oven to 325°F.
Oil your pullman pan and lid.
In a medium-size mixing bowl, mix together the rye flour, cornmeal, whole wheat, baking soda, salt and currants or raisins.
In a separate bowl, beat the buttermilk and molasses together until smooth.
Add the wet ingredients to the dry ingredients and mix until combined.
Spoon the batter into your loaf pan and cover it with the lid.
Bake the bread for 1 hour. Remove the lid and bake for an additional 10 minutes. Turn out onto a cooling rack.
Let the 13x9 pan cool before you try to remove it.
Store leftover bread in the refrigerator for up to 5 days.
Notes
*You can use semolina in place of some or all of the cornmeal.
*You can use half whole wheat and half AP or all AP if you prefer.
*If you do not have buttermilk, just add 1 1/2 tablespoons of lemon juice or vinegar to your regular milk and let it sit while you prepare your other ingredients.
*There is a risk of glass breaking in the oven if the water cooks away. You will be safer with an enameled cast iron or metal pan.