BROWN BREAD
This classic brown bread recipe offers a comforting taste of history, perfect for those seeking a hearty and satisfying loaf. The combination of rye, graham flour, and cornmeal creates a unique texture and flavor profile, while the molasses adds a touch of sweetness. This bread is traditionally boiled and then baked, resulting in a moist interior and a slightly crisp crust. Serve warm with butter for a truly delightful experience.
Ingredients
- 1 cup Rye flour
- 1 cup Graham flour
- 1 cup Cornmeal
- 1 teaspoon Salt
- 1 teaspoon Baking soda (Originally soda (saleratus).)
- 1 cup Molasses
- 2 cups Sour milk (Substituted with buttermilk or milk + 1 tbsp lemon juice/vinegar per cup.)
Instructions
- 1In a large bowl, mix together the rye flour, graham flour, cornmeal, and salt.
- 2In a separate bowl, dissolve the baking soda in the molasses. Add this mixture to the dry ingredients, along with the sour milk. Stir until just combined.
- 3Grease one-pound baking-powder cans. Fill the cans with the dough. Place the cans in a pot and add water to come three-fourths of the way up the sides of the cans. Bring the water to a boil and boil for 2.5 hours, maintaining the water level.
- 4Remove the bread from the cans and place on baking tins. Place in a preheated oven at 350°F (175°C) for 15 minutes to brown the crust.
- 5Serve warm. Leftovers can be steamed again or toasted.