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Paging Will Owen->Boston Brown Bread recipe

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Paging Will Owen->Boston Brown Bread recipe

P. | Nov 21, 2005 02:44 AM

Here is the recipe for Boston Brown Bread which you tried at Sunday's Event

From the King Arthur Flour Website [with comments]
Boston Brown Bread
Version 2

This is traditionally served with baked beans because the combination of grains and legumes (beans or peas) produces a protein that is as complete as that in any meat but held together with fiber rather than fat (a real nutritional bonus). It is a cinch to put together, is moist and delicious, and can be eaten with beans (or pea soup! in any form, or even by itself!) The ingredients can be mixed up very fast; the steaming takes about 2 hours.

INGREDIENTS
1 cup whole cornmeal
1 cup pumpernickel flour [for mine I used rye which is what the older version of this recipe says]
1 cup King Arthur Traditional Whole Wheat Flour
1 teaspoon baking soda
1 teaspoon salt
1 cup raisins (optional but good)[I used currants]
2 cups buttermilk, nonfat yogurt or sour milk (1cup of milk can be soured with 1 tablespoon of vinegar; let clabber for 5 minutes)
3/4 cup dark, unsulphured molasses

INSTRUCTIONS
Mix the cornmeal, flours, baking soda, salt and raisins together. Combine the buttermilk and molasses and stir them into the dry ingredients.

Place the mixture in two greased 1-pound coffee cans or one 2-quart pudding mold, filling them about two-thirds full. Cover these loosely with foil that has been greased on the inside (to prevent sticking) and secure with rubber bands. You can grease the inside lid of the pudding mold as well.

Place the cans, or mold, in a kettle or saucepan on top of something (crinkled aluminum foil or a stainless steel vegetable steaming insert will do nicely) to keep the can off the bottom of the pan. The kettle should be deep enough so its lid can cover the pudding container(s).

Fill the kettle with boiling water two-thirds of the way up the cans. Cover, bring the water back to a boil, then lower to a simmer. Steam for about 2 hours, adding water if necessary.

[To keep them, I wrap in Aluminium foil and keep in the fridge. and I also like to toast it in an oven abit before serving. (which I wasn't able to do before the event coming from the west side)]

Link: http://kingarthurflour.com/recipes/ca...

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