Boston brown bread

  • Preparation Time20 mins
  • Cooking Time180 mins
  • DifficultyEasy
75g rye flour
120ml buttermilk
120ml treacle
1/4 tsp bicarbonate of soda
1/2 tsp fine salt
1/2 tsp baking powder
35g white bread flour
35g wholemeal flour
85g stone-ground polenta
1 large egg, beaten
Place a rack in the bottom third of the oven and preheat to 150C/Gas Mark 2.

1) In a large bowl, whisk together the rye flour, polenta, wholemeal flour, white bread flour, baking powder, salt, and bicarbonate of soda.

2) In a medium bowl, whisk together the treacle, buttermilk, and egg.

3) Pour the treacle mixture into the flour mixture and mix until a thick batter is just formed. Transfer the batter to the prepared coffee tin. Cover tightly with the foil, buttered-side down.

4) Place the coffee tin in a pot that is twice the height of the tin. Pour enough hot water in the pot to reach halfway up the sides of the tin. 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.

5) Remove can from the water bath and set aside to cool completely. Remove the loaf from the can. Slice into rounds and serve.

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