Boston Brown Bread

Prepare a large pot of boiling water with a silicon trivet or an upturned saucer at the bottom.

Grease a one pound loaf tin (7.25 inches long, 3.5 inches wide, 2.5 inches deep) with oil.

In a large bowl, combine 60 grams of rye flour, 60 grams of wholemeal flour, 55 grams of cornmeal, 1 gram of baking powder, and 3.5 grams of baking soda. Mix well to break up any clumps.

In a smaller bowl, combine 200 milliliters of buttermilk and 70 grams of molasses. Mix until combined.

Add 40 grams of raisins to the dry mixture and stir to combine.

Pour the wet mixture into the dry ingredients and stir until fully combined. The baking soda will react with the buttermilk immediately.

Transfer the batter into the greased loaf tin and level it off.

Cover the loaf tin with greased aluminum foil, pressing it down to seal.

Place the loaf tin on the silicon trivet in the pot of boiling water, ensuring the water comes halfway up the sides of the tin.

Cover the pot and simmer for about 2 hours, checking periodically to top up the water as needed.

After 1 hour and 50 minutes to 2 hours, remove the loaf tin from the pot and take off the foil. Test the bread with a skewer; it should come out clean if done.

Let the bread cool in the tin for 20 minutes before turning it out onto a wire rack to cool completely.

Equipment Needed

Dietary

Allergens