Modern Boston Brown Bread
A modernized version of classic Boston Brown Bread, steamed for a moist and flavorful loaf. This recipe provides two variations: one using sour milk and another using stale bread.
Ingredients
- 1 cup Rye meal
- 1 cup Granulated corn meal
- 1 cup Graham flour
- 0.75 tablespoon Baking soda
- 1 teaspoon Salt
- 0.75 cup Molasses
- 2 cups Sour milk (Or 1 3/4 cups sweet milk or water)
- 1.5 cups Stale bread (optional) (For New England Brown Bread variation)
- 3.25 cups Cold water (optional) (For New England Brown Bread variation)
- 0.75 cup Molasses (optional) (For New England Brown Bread variation)
- 1.5 teaspoons Salt (optional) (For New England Brown Bread variation)
- 1.5 cups Rye meal (optional) (For New England Brown Bread variation)
- 1.5 cups Granulated corn meal (optional) (For New England Brown Bread variation)
- 1.5 cups Graham flour (optional) (For New England Brown Bread variation)
- 3 teaspoons Baking soda (optional) (For New England Brown Bread variation)
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Instructions
- 1In a large bowl, mix together the rye meal, corn meal, graham flour, baking soda, and salt.
- 2Add the molasses and sour milk (or sweet milk/water) to the dry ingredients. Stir until well mixed.
- 3Butter a 1-quart mold or several smaller molds (such as baking powder cans). The mold should never be filled more than two-thirds full.
- 4Pour the batter into the prepared mold, filling it no more than two-thirds full. Butter the cover of the mold and tie it down with string to prevent it from being forced off during steaming.
- 5Place the mold on a trivet in a large pot. Add boiling water to the pot, allowing the water to come halfway up the sides of the mold. Cover the pot tightly and steam for 3 1/2 hours, adding more boiling water as needed to maintain the water level.
- 6Remove the mold from the pot and let the bread cool slightly before slicing and serving.
- 7Soak bread in 2 cups of cold water overnight.
- 8In the morning, rub the soaked bread through a colander. Add molasses, dry ingredients (rye meal, corn meal, graham flour, baking soda, and salt) mixed and sifted, and the remaining water. Stir until well mixed.
- 9Fill buttered one-pound baking-powder boxes two-thirds full.
- 10Cover and steam for 2 hours.
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