Boston Brown Bread (without the can!)
Author: 
 
This will make 3 tubular canape pans of bread.
Ingredients
  • 1 cup rye flour
  • 1 cup corn flour (or you can put cornmeal in the blender briefly for finer texture)
  • ½ cup whole wheat flour
  • ½ cup all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1¼ cup molasses
  • 1 teaspoon vanilla
  • 2 cups buttermilk
  • 1 cup raisins
Instructions
  1. Generously butter (or use a baking spray with flour - my favorite method) the insides of the tubular canape pans. Put a piece of foil over the bottom of each pan and place each firmly into their bottom caps. Put a larger piece of foil on a flat surface. Set one of the canape pans in the middle and bring up the foil, wrapping the pan snugly almost to the top. (This will keep any water from getting in from the bottom.) Repeat with the other two pans. Set aside.
  2. In a very tall pot with a rack on the bottom, add about 2-3 inches of water. Bring it to a simmer while you're making the batter.
  3. Blend the flours, baking soda, baking powder, and salt together in a large bowl.
  4. In a medium bowl, stir together the molasses, vanilla, buttermilk, and raisins.
  5. Stir the molasses mixture into the flour mixture until it is well combined.
  6. Divide the batter between the three canape pans, approximately ⅔ full. Cover the tops with a piece of foil, pressing around the sides firmly.
  7. Set on the rack in the simmering water. Cover. Turn heat up to medium and allow the bread to cook for about an hour and a half, checking the water level occasionally. You may need to pour in a little more water if it gets too low.
  8. Test with a long skewer to make sure the bread is cooked through.
  9. Move the pans to a cooling rack and remove the top foil. The bread should be pulling slightly away from the pan. Allow them to cool for an hour, and then remove the foil and bottom cap and press gently on the end of the bread. It should slide right out of the pan. Cool completely before slicing and serving.
Recipe by The Rowdy Baker at http://www.therowdybaker.com/?p=872