by thirschfeld
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thirschfeld's Notes:
Expand1/2 cup whole wheat pastry flour, 2.3 oz. Ask a question about this ingredient
1/2 cup whole wheat flour, 2.3 oz Ask a question about this ingredient
1/2 cup fine grind corn meal, 3 oz. Ask a question about this ingredient
1/2 teaspoon baking powder Ask a question about this ingredient
1/2 teaspoon baking soda Ask a question about this ingredient
1/2 teaspoon kosher salt Ask a question about this ingredient
3 ounces unsulfered molasses Ask a question about this ingredient
1 cup buttermilk Ask a question about this ingredient
1/2 cup raisins Ask a question about this ingredient
undalted butter for greasing cans Ask a question about this ingredient
salted pasture butter for serving Ask a question about this ingredient
Grab a pot large enough to hold the soup cans and tall enough to get the lid on it and that will allow you to put a rack on the bottom so the soup cans don’t rest on the bottom of the pot.
Ask a question about this stepHeavily grease the inside of your soup cans or whatever you've decided to use.
Ask a question about this stepIn a mixing bowl, with the exception of the raisins, combine all the dry ingredients and mix them well. Now combine the buttermilk and the molasses. Mix everything till smooth and then stir in the raisins.
Ask a question about this stepUse a spatula to fill the cans with the batter and fill the buttered cans no more than 2/3 full. Cover the tops of the cans tightly with aluminum foil and place them into the pot with the rack on the bottom. Fill the pot with hot water until it comes half way up the side of the soup cans.
Ask a question about this stepPlace the pot onto the heat and bring the water to a boil. Reduce the heat to a simmer then cover the pot with a lid and set a timer for 1 hour.
Ask a question about this stepLove, love, love your recipes! Can't wait to try this bread recipe - since I live in Denver (5,280 feet altitude) I assume I'd need to steam it longer - any idea how much longer?
Thanks!
Oh, I've missed this stuff - I grew up in Maine and was raised on brown bread. My mother never made it from scratch, just always bought the canned stuff, but nevertheless it was the perfect accompaniment to baked beans with salt pork. Personally, I've never liked the kind with raisins - I think I'll omit them (thought perhaps I should try it at least once; maybe my tastebuds have grown up by now).
Brown bread is a big thing here in Maine. I've always been curious about it, but I'm a little leery of buying cans of bread at the grocery store. Now I can make it myself! Thanks!
Don't be leery...I grew up on Friends's Brown bread and miss it..would LOVE a local source. Homemade Backed beans, a loaf of Friends Brown Bread, and either hot dogs, hamburgers, or, best yet, codfish cakes were the most common Saturday night supper when I was growing up. slice the brown bread, slather with butter, reassemble the loaf, wrapped in foil and heat i the oven. Pour the juice from the baked beans over it. YUM....
you are so welcome.
My Grandma used to make this and I LOVE it! Thanks you so much for posting!!!
Eugenia is the author of the book Well-Preserved and writes about homemade food preservation for the Denver Post's Well-Preserved blog.
The mix of flours in TH recipe looks terrific. As many readers are concerned about steaming in cans I add this link to Epicurious which presents a method for cooking this type of bread without using cans -- a pudding mold.
http://www.epicurious.com/recipes/food/views/Boston-Brown-Bread-104112