Boston Brown Bread Recipe

Boston Brown Bread Recipe | Alton Brown

Difficulty: Easy
Yield: Two (4-inch) loaves
Total Time: 2 hours 30 minutes
Preparation: 15 minutes
Resting: 1 hour
Baking: 1 hour 15 minutes

Ingredients

• Nonstick spray
• Boiling water
• 2 1/2 ounces whole wheat flour
• 2 1/2 ounces rye flour
• 2 1/2 ounces cornmeal
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon kosher salt
• 1/2 teaspoon freshly ground allspice
• 6 ounces molasses (by weight)
• 8 1/2 ounces buttermilk
• 1 teaspoon vanilla extract
• 1/2 teaspoon orange zest

Special Equipment

• Two empty 26.5-ounce metal cans

Instructions

1. Adjust a rack to the lower third of the oven and preheat to 325F.
2. Spray the insides of the metal cans with nonstick spray, then place them in a deep, ovenproof pot (about 3 quarts in capacity). Start bringing enough boiling water to a boil so that it will reach halfway up the sides of the cans when poured into the pot.
3. In a medium bowl, whisk together the whole wheat flour, rye flour, cornmeal, baking soda, baking powder, salt, and allspice. Add the molasses, buttermilk, vanilla extract, and orange zest, then whisk until well blended. Pour the batter evenly into the prepared cans.
4. Cover the tops of the cans tightly with double layers of aluminum foil, securing with string. Carefully pour the boiling water into the pot around the cans. Place the pot in the oven and bake for about 1 hour and 15 minutes, or until the edges of the bread start to pull away from the sides of the cans.
5. Remove the cans from the water bath and uncover. Set them on a cooling rack and let them rest for 1 hour before removing the bread from the cans.

Transport yourself to New England with this hearty, wholesome Boston Brown Breadperfect sliced, toasted, and slathered with cream cheese, or alongside baked beans for an irresistible cozy meal that'll have you craving seconds![1]