Boston Brown Bread

Name: Boston Brown Bread
Ingredients: 2 1/3 cups organic rye flour; 1 1/4 cups organic all-purpose flour; 1 1/4 cups organic whole wheat flour; 1/2 cup organic oat flour; 3/4 cup coarse stone-ground yellow cornmeal; 1 tablespoon baking soda; 1 1/2 teaspoons baking powder; 1 teaspoon salt; 1 cup dried currants (4 ounces) or 1 cup dried blueberries (4 ounces); 1 quart milk; 3/4 cup unsulphured molasses

11 ingredients

5 steps

Ingredients

2 1/3 cups organic rye flour
1 1/4 cups organic all-purpose flour
1 1/4 cups organic whole wheat flour
1/2 cup organic oat flour
3/4 cup coarse stone-ground yellow cornmeal
1 tablespoon baking soda
1 1/2 teaspoons baking powder
1 teaspoon salt
1 cup dried currants (4 ounces) or 1 cup dried blueberries (4 ounces)
1 quart milk
3/4 cup unsulphured molasses

Directions

1

Remove one of your oven racks and preheat oven to 300°.
2

Generously butter three 10-ounce coffee cans. In an extra large mixing bowl combine all the flours. Stir in cornmeal, baking soda, baking powder, salt and dried fruit.
3

In a separate bowl, whisk the milk with the molasses. Slowly add to the dry ingredients, stirring until the batter is smooth and combined.
4

Pour the batter into the greased coffee cans. Stand the cans in the center of the oven and bake for about 1 1/2 hours, or until the loaves are springy to the touch. Place cans on wire rack and let cool for about 10 minutes, then unmold. Slice bread into rounds and serve.
5

When the loaves have reached room temperature, they can be wrapped in wax paper and placed in a thick plastic bag and stored in the refrigerator for up to 5 days.