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Homemade Boston Brown Bread

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Ingredients

Adjust Servings:
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

Nutritional information

1406.8
Calories
150 g
Calories From Fat
16.7 g
Total Fat
8.1 g
Saturated Fat
45.5 mg
Cholesterol
2422.3 mg
Sodium
289.3 g
Carbs
26.6 g
Dietary Fiber
80.9 g
Sugars
37.3 g
Protein
2096g
Serving Size

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Homemade Boston Brown Bread

Features:
    Cuisine:

    Wonderful bread! Although tradition dictates that this bread should be served with Boston Bake Beans it is also great with a bowl of soup, a salad or with a main dish. You will need 3 10-ounce coffee cans to bake this bread, although it can also be baked in 8X4 loaf pans (but then you will not have the beautiful rounds that make this bread special). The loaves can be frozen for up to 1 month. This recipe is from Massachusetts' infamous baker Ren Becker of the Hi-Rise Bread Company. I have only made it with fragrant organic flours, but I am sure non organic flours would work as well.

    • 130 min
    • Serves 3
    • Easy

    Ingredients

    Directions

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    Homemade Boston Brown Bread, Wonderful bread! Although tradition dictates that this bread should be served with Boston Bake Beans it is also great with a bowl of soup, a salad or with a main dish You will need 3 10-ounce coffee cans to bake this bread, although it can also be baked in 8X4 loaf pans (but then you will not have the beautiful rounds that make this bread special) The loaves can be frozen for up to 1 month This recipe is from Massachusetts’ infamous baker Ren Becker of the Hi-Rise Bread Company I have only made it with fragrant organic flours, but I am sure non organic flours would work as well , Yum! And easy to make I halved the recipe and used one large sauerkraut can and two smaller cans Worked perfectly I didn’t have oat flour so subbed flax seed flour which gave the bread a rich color Very good and healthy brown bread Thanks NcMS


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    Steps

    1
    Done

    Remove One of Your Oven Racks and Preheat Oven to 300.

    2
    Done

    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
    Done

    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
    Done

    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
    Done

    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.

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    Emery Turner

    Cupcake queen baking up mini delights that are as pretty as they are delicious.

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