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Baked Boston Brown Bread – vegetarian recipe
Stav Kogan

Baked Boston Brown Bread

A simpler, baked version of the classic steamed Boston Brown Bread, this hearty loaf features a trio of flours and the rich sweetness of molasses. It's the quintessential partner for baked beans or incredible toasted with cream cheese.
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Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes
Servings: 12 slice
Calories: 185
Ingredients Method Nutrition

Ingredients
  

  • Butter or neutral oil, for greasing the pans
  • 2 cups (480 ml) buttermilk or plain yogurt
  • 1 cup (120 g / 4.2 oz) rye flour
  • 1 cup (120 g / 4.2 oz) cornmeal
  • 1 cup (120 g / 4.2 oz) whole wheat or all-purpose flour
  • 1 1/2 teaspoons (10 ml / 0.3 fl oz) salt
  • 1 1/4 teaspoons (20 ml / 0.7 fl oz) baking soda
  • 3/4 cup (180 ml) molasses or maple syrup
  • 1 cup (150 g / 5.3 oz) raisins (optional)
  • Pro-Tips for Perfect Boston Brown Bread
  • DIY Buttermilk: No buttermilk? No problem! Make your own by adding 2 tablespoons (30 ml / 1 fl oz) of white vinegar or lemon juice to 2 cups (480 ml) of milk. Let it sit for 5-10 minutes to curdle before using.
  • Perfect Pairings: While traditionally served with baked beans, this bread is fantastic toasted with butter, cream cheese, or a drizzle of honey.
  • Storage Savvy: Store the cooled bread in an airtight container at room temperature for up to 3 days. It also freezes beautifully for up to 3 months.

Method
 

  1. Preheat your oven to 300°F (150°C). Liberally grease two 8x4-inch loaf pans or one 9x5-inch loaf pan.
  2. In a large bowl, whisk together the dry : rye flour, cornmeal, whole wheat flour, salt, and baking soda.
  3. In a separate medium bowl, whisk together the wet : buttermilk (or yogurt) and molasses (or maple syrup).
  4. Pour the wet into the dry .
  5. Stir with a spatula just until the batter is combined and no dry streaks remain. Be careful not to overmix. If using, gently fold in the raisins.
  6. Pour the loose batter into your prepared loaf pan(s).
  7. Bake for 60-75 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
  8. Let the bread cool in the pan on a wire rack for 10 minutes before carefully removing it to cool completely.
  9. Serve warm for the best experience!
  10. Don't Overmix: For a tender, soft crumb, mix the batter just until the are combined. Overmixing can lead to a tough, dense bread.

Nutrition

Calories: 185kcalCarbohydrates: 39gProtein: 4gFat: 1.5g

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