Boston Brown Bread – a delicious recipe with organic rye flour, flour, whole wheat flour, flour, coarse stone-ground yellow cornmeal, baking soda. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Remove one of your oven racks and preheat oven to 300u00b0.
2
Generously butter three 10-ounce coffee cans. In an extra large mixing bowl combine all the flours. Stir in cornmeal, baking soda, baking powder, salt and dried fruit.
3
In a separate bowl, whisk the milk with the molasses. Slowly add to the dry ingredients, stirring until the batter is smooth and combined.
4
Pour the batter into the greased coffee cans. Stand the cans in the center of the oven and bake for about 1 1/2 hours, or until the loaves are springy to the touch. Place cans on wire rack and let cool for about 10 minutes, then unmold. Slice bread into rounds and serve.
5
When the loaves have reached room temperature, they can be wrapped in wax paper and placed in a thick plastic bag and stored in the refrigerator for up to 5 days.
650
kcal
Calories
3
g
Fat
136
g
Carbs
20
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 11 ingredients. The key ingredients include: 2 1/3 cups organic rye flour, 1 1/4 cups organic all-purpose flour, 1 1/4 cups organic whole wheat flour, 1/2 cup organic oat flour, and more.
Yes, Boston Brown Bread falls under the General category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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