Boston Brown Bread Recipe

Name: Boston Brown Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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; Equipment: One 13-ounce coffee can and a piece of foil, with one side buttered, to make a sealed cover; Copyright 2001 Television Food Network, G.P. All rights reserved

Servings: persons

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
Equipment: One 13-ounce coffee can and a piece of foil, with one side buttered, to make a sealed cover
Copyright 2001 Television Food Network, G.P. All rights reserved

1
Place a rack in the bottom third of the oven and preheat to 300 degrees F.
2
In a large bowl, whisk together the rye flour, cornmeal, whole wheat flour, white bread flour, baking powder, salt, and baking soda.
3
In a medium bowl, whisk together the molasses, buttermilk, and egg.
4
Pour the molasses mixture into the flour mixture and mix until a thick batter is just formed.
5
Transfer the batter to the prepared coffee can.
6
Cover tightly with the foil, buttered-side down.
7
Place the coffee can in a pot that is twice the height of the can.
8
Pour enough hot water in the pot to reach halfway up the sides of the can.
9
Bring the water to a boil on top of the stove, before transferring to the oven.
10
Bake the bread, in the water bath, until spongy and a wooden skewer inserted in the center comes out clean, about 3 hours.
11
Remove can from the water bath and set aside to cool completely.
12
Remove the loaf from the can.
13
Slice into rounds and serve.

373

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* 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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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1/2 cup rye flour, 1/2 cup stone-ground cornmeal, 1/4 cup whole wheat flour, 1/4 cup white bread 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.

Boston Brown Bread

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