Boston Brown Bread (Food Network Kitchens) |
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Prep Time: 20 Minutes Cook Time: 180 Minutes |
Ready In: 200 Minutes Servings: 1 |
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Ingredients:
1/2 cup rye flour |
1/2 cup stone-ground cornmeal |
1/4 cup whole wheat flour |
1/4 cup white bread flour |
1/2 teaspoon baking powder |
1/2 teaspoon fine salt |
1/4 teaspoon baking soda |
1/2 cup dark molasses |
1/2 cup buttermilk |
1 large egg, beaten |
equipment: one 13-ounce coffee can and a piece of foil, with one side buttered, to make a sealed cover |
copyright 2001 television food network, g.p. all rights reserved |
Directions:
1. Place a rack in the bottom third of the oven and preheat to 300 degrees F.
2. In a large bowl, whisk together the rye flour, cornmeal, whole wheat flour, white bread flour, baking powder, salt, and baking soda.
3. In a medium bowl, whisk together the molasses, buttermilk, and egg.
4. Pour the molasses mixture into the flour mixture and mix until a thick batter is just formed. Transfer the batter to the prepared coffee can. Cover tightly with the foil, buttered-side down.
5. Place the coffee can in a pot that is twice the height of the can. Pour enough hot water in the pot to reach halfway up the sides of the can. Bring the water to a boil on top of the stove, before transferring to the oven. Bake the bread, in the water bath, until spongy and a wooden skewer inserted in the center comes out clean, about 3 hours.
6. Remove can from the water bath and set aside to cool completely. Remove the loaf from the can. Slice into rounds and serve.
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