Hearty Boston Brown Bread Recipes

Steps:

• In a large bowl, combine the first six ingredients. In another bowl, whisk the buttermilk, molasses, brown sugar and oil. Stir into dry ingredients just until moistened. Fold in walnuts and raisins. Transfer to a greased 8x4-in. loaf pan; cover with foil., Place pan on a rack in a boiling-water canner or other large, deep pot; add 1 in. of hot water to pot. Bring to a gentle boil; cover and steam for 45-50 minutes or until a toothpick inserted in the center comes out clean, adding more water to the pot as needed. , Remove pan from the pot; let stand for 10 minutes before removing bread from pan to a wire rack. Serve with cream cheese if desired.

Steps:

• Move a rack to the bottom third of the oven and heat the oven to 325 degrees F.
• Spray the insides of the cans with nonstick spray and place set a deep 3-quart oven-safe pot. Begin heating enough boiling water to come halfway up the sides of the cans when poured into the pot.
• In a medium mixing bowl, whisk together the wheat flour, rye flour, cornmeal, baking soda, baking powder, salt and allspice. Add the molasses, buttermilk, vanilla and zest and whisk to combine. Divide the mixture evenly between the prepared cans. Cover the top with a double thickness of aluminum foil and tie securely with string. Pour the boiling water into the pot. Carefully place in the oven and bake for 1 hour and 15 minutes or until the edges of the bread begin to pull away from the sides of the cans. Remove the cans from the pot of water, uncover, place on a cooling rack and cool 1 hour before removing bread from the cans. Serve with baked beans or slice, toast and serve with cream cheese.

Steps:

• Place a rack in the bottom third of the oven and preheat to 300 degrees F.
• In a large bowl, whisk together the rye flour, cornmeal, whole wheat flour, white bread flour, baking powder, salt, and baking soda.
• In a medium bowl, whisk together the molasses, buttermilk, and egg.
• 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.
• 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.
• Remove can from the water bath and set aside to cool completely. Remove the loaf from the can. Slice into rounds and serve.

Steps:

• Stir yeast and molasses into water.
• Mix all dry ingredients except additional wheat flour and oat flakes. Combine dry mixture with yeast mixture. Knead in additional flour to form a dough.
• Let rise in bowl until size doubles (about 1 hour). And grease a large cookie sheet (or two medium ones).
• Preheat oven @ 350F and punch the dough and roll into two loaves. Next roll on oat flakes to make it look fancy. Place side by side on oiled cookie sheets and let them rise about 45 minutes.
• Bake 45 minutes or until a skewer comes out clean.

Steps:

• Preheat the oven to 350 degrees with the rack placed in the lower third. Generously butter one 28-ounce can (or two 15 1/2-ounce cans). Set a kettle of water to a boil.
• In a large bowl, whisk together graham and rye flours, cornmeal, baking powder, baking soda, and salt. Stir in sour cream, molasses, and water. Fold in raisins, if using. Pour batter into prepared can.
• Place can in a deep pot with a tight-fitting lid (foil may also be used) and add enough boiling water to come halfway up the sides of the can. Cover the pot and bake until a cake tester inserted in the center comes out clean, about 1 1/4 hours for 28-ounce bread or about 55 minutes for 15 1/2-ounce breads.
• Remove can from water and let cool slightly on a wire rack. Turn out bread, shaking can if necessary to loosen. Return to rack to cool completely.

Steps:

• Soak raisins in rum 2 hours.
• Preheat oven to 350 degrees. Combine flours, bran and baking soda. In a separate bowl, combine egg, sugar, corn syrup, molasses, buttermilk and raisins (with liquor). Mix well. Stir in the flour mixture.
• Pour the mixture into three clean, well-greased tin cans (2 1/2-cup capacity each), filling each about two-thirds full. Cover each tightly with foil. Place in a baking dish and add water to reach halfway up the side of the cans. Cover baking dish with foil, place in oven and bake 3 hours. Cool 15 minutes before removing from cans.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x5 inch loaf pan, knocking out excess flour.
• In a large bowl, whisk together whole wheat flour, all-purpose flour, baking soda, and brown sugar. Mix in molasses and buttermilk until just combined. Pour batter into prepared pan.
• Bake for one hour, or until done. Cool on a wire rack for 5 minutes, and then remove from pan. Cool completely before slicing.

Steps:

• In a large bowl, combine the flours, sugars, baking soda and salt. Stir in buttermilk and eggs just until moistened. Fold in raisins and nuts. , Pour into two 9x5-in. loaf pans coated with cooking spray. Bake at 350° for 50-60 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

Steps:

• Set oven to 350 degrees F.
• Grease and flour a 9 x 5-inch loaf pan (can use two smaller loaf pans).
• In a large bowl whisk the whole wheat flour with white flour, baking soda and brown sugar.
• Using a wooden spoon or spatula mix in molasses and buttermilk until JUST combined (do not over mix).
• Gently mix in raisins or chopped dates.
• Spread in prepared loaf pan then allow the pan to sit on the counter for 5 minutes.
• Bake for 50-60 minutes or until the loaf tests done (reduce cooking time if using smaller loaf pans).
• Cool on a wire rack for 5 minutes then remove to a wire rack to cool completely.

Steps:

• Preheat oven to 350°F. Cut two 6" squares of foil. Coat insides of cans and one side of foil squares with 1 tablespoon butter. Stir milk and next 3 ingredients in a small saucepan over low heat until sugar dissolves and mixture is just warmed (do not boil). Whisk whole wheat flour and next 5 ingredients in a large bowl. Add milk mixture; whisk until smooth. Fold in raisins, if using. Divide batter between cans. Smooth tops.
• Cover cans with foil, butter side down. Secure foil with kitchen twine. Place cans foil side up in a deep roasting pan or a heavy shallow pot. Transfer pan to oven. Pour very hot water into pan to come about 3" up sides of cans.
• Bake until a skewer inserted through foil into the center of each loaf comes out clean, about 1 1/2 hours. Transfer to a wire rack. Let cool for 10 minutes. Run a thin knife around edges of cans. Invert to release loaves onto rack. Let cool completely. DO AHEAD: Bread can be made 3 days ahead. Wrap tightly in plastic; store at room temperature.
• Slice bread. Serve with soft butter.

Steps:

• Generously butter one 9 x 5 x 2 1/2-inch metal loaf pan or 2 clean 28-ounce food cans. Mix first 5 ingredients in large bowl. Whisk buttermilk, molasses and raisins in medium bowl to blend. Add buttermilk mixture to dry ingredients; stir until well blended.
• Transfer all of batter to prepared loaf pan or divide batter between prepared cans (pan or each can will be about 3/4 full). Butter 1 piece of foil large enough to cover top of pan or each can and to overlap sides by 2 inches. Tightly cover top of pan or each can with foil, buttered side down. Tie kitchen string around foil. Place pan or cans in large wide pot. Pour enough water into pot to come halfway up sides of pan or cans. Bring water to boil. Reduce heat to low; cover pot tightly and simmer until tester inserted into center of bread comes out clean, adding more water to pot as necessary to keep water halfway up sides of pan or cans, about 3 hours.
• Remove pan or cans from pot. Cool bread in pan or cans 15 minutes. Gently shake to remove bread from pan or cans. (Can be made 1 day ahead. Cool completely. Return bread to pan or cans. Wrap tightly with foil. Store at room temperature. Before serving, if desired, steam in pan or cans, covered with foil and secured with kitchen string, on rack set over simmering water until heated through, about 15 minutes.) Cut bread into 1/3-inch-thick slices. Serve warm or at room temperature.