What is Boston brown bread?

Boston brown bread is an unusual bread that gains part of its appetite and has an interesting history that stems directly from the sources available in the colonial New England. Soon the new English needed bread with what limited resources. Since they had more corn flour and rye flour than wheat flour, three were combined, which helped them save their rare wheat shops. In addition, because the furnaces were not available to all colonists, the bread was cooked by steaming, instead of baking it. The bread was steamed, usually in a container that is cylindrical. Metal or glass forms could be used, while today Boston brown bread is usually steamed into coffee. Since furnaces and stoves are ubiquitous in modern society, a can or other container for heat -resistant bread is dough is steamed in a covered pot that contains boiling water. Boston brown bread is now offered in advance in a can or occasionally in the bakeryrny. Bread is often served with Boston baked beans, just as it was in the days of Puritans.

To make Boston brown bread, start by lubricating two cans for coffee with one pound (454 g) or mold or cans of similar size and shape. Combine one cup (237 ml) wholemeal flour, one cup (237 ml) rye flour, one cup (237 ml) corn flour - usually yellow - 1 1/2 teaspoon (7.4 ml) edible soda and one teaspoon (4.9 ml) salt. If desired, one cup (237 ml) of raisins can be added at this stage, carefully separating all raisins that are stuck together.

further, in a smaller bowl, combine two cups (473 ml) buttermilk and 3/4 cup (177 ml) molasses. Stir this mixture into dry ingredients and stop as soon as all ingredients are wet. Fill the greased dough cans and cover them with aluminum foil. For sealingTwo layers of aluminum foil can be used, which can then be fixed around a can with strings or rubber strips.

Fill the pot with water and place some type of stand in the pan so that quiet cans can rest. Place a pot, with a stand and a can, over a low level, add boiling water until the water level reaches the top of the cans. Cover the pot and bring water to a slight boil. In this way, steam the bread - add more boiling water if necessary - for two and a half to three hours, stop when the inserted toothpick comes out. Carefully extend the Boston brown bread from the can. This will be much easier if the cans were well lubricated before adding the dough!

There are many variations on the basic recipe for Boston brown bread. Some recipes replace rye flour with wheat or white flour. Other dried fruit can be added instead of the raisin. Boston brown bread can be baked today, using a loaf and bakingat 325 ° F (163 ° C) for approximately one hour. However, since smoking is part of the history of Boston brown bread and what is unique, most chefs decide to make bread by steaming instead of baking.