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Brown Bread recipe (from Boston Board)

Science Chick Sep 21, 2006 07:19 PM

Do you mean like a steamed brown bread (w/molasses)? Never bought one....make my own. If you bake (or steam!), I'd be happy to send along my recipe......

  1. f
    FloraPoste Sep 21, 2006 08:29 PM

    i'd love the recipe! I love baking, especially now that the weather's getting cooler...

    1 Reply
    1. re: FloraPoste
      Science Chick Sep 21, 2006 10:12 PM

      Here it is.....ENJOY!

      INGREDIENTS
      1 cup cornmeal
      1 cup rye flour
      1 cup whole-wheat flour
      1 teaspoon baking powder
      1 teaspoon baking soda
      1 teaspoon salt
      2 cups buttermilk
      1/2 cup pure maple syrup
      1/2 cup molasses
      1 cup raisins
      1. Grease two 13-ounce coffee cans. Place a trivet, large enough to support both cans, in the bottom of a wide, deep pot. Add hot water to about 3 inches above the trivet. Place the pot on a burner over medium heat.

      2. Toss the cornmeal, rye and wheat flours, baking powder, baking soda, and salt to mix in a large bowl. In a separate bowl, beat the buttermilk and maple syrup.

      3. Make a well in the dry ingredients, add the buttermilk mixture, and stir just to blend. Fold in the raisins.

      4. Divide the batter evenly between the cans. Wrap a large piece of foil over each lid and secure with a heavy rubber band or twine. Using a pairing knife, poke a couple of steam vents in the foil. Put the cans in the water; the level should rise about half to two-thirds the way up the sides of the cans. Cover the pot with its lid if it will fit, or fashion a foil tent.

      5. Bring the water to a boil. Reduce the heat and simmer for approximately 2 hours. Check the water level once or twice, and replenish with boiling water if it falls below the halfway mark. The bread is done when a tester inserted deeply into the center emerges clean. Allow to cool on a wire rack and remove the bread from the cans.

      Yield: 2 round loaves, 8-10 slices each

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