STEAMED RYE AND MAPLE BROWN BREAD
STEAMED RYE
AND MAPLE BROWN BREAD
MAKES ONE HB (500-GJ LOAF
- Butter for greasing
- ½ cup (2½ oz/75 g) medium-grind yellow cornmeal, preferably
stone-ground, or semolina flour - ½ cup (2½ oz/75 g) whole-wheat (wholemeal) flour or graham flour
- ½ cup (2 oz/60 g) medium-grind rye flour
- 1 teaspoon baking soda (bicarbonate of soda)
- ½ teaspoon salt
- ¼ teaspoon baking powder
- 1 cup (8 fl oz/250 ml) buttermilk
- 1/3 cup (4 fl oz/125 ml) maple syrup or 1/3 cup (4 oz/125 g) light
molasses - ½ cup (2 oz/60 g) dried cranberries
Generously grease a I-pound (SOD-g) cylindrical coffee can or a 6-cup
(1.5-1) tin pudding mold with a clip-on lid.In a bowl, stir together the cornmeal, whole-wheat flour, rye flour, baking
soda, salt, and baking powder.In a small bowl, stir together the buttermilk and maple syrup. Pour into the
dry ingredients and beat just until combined. The batter should be slightly
lumpy. Stir in the cranberries.Scrape the batter into the prepared can; it should be no more than
two-thirds full. Cover tightly with a square of aluminum foil held in place
by a thick rubber band or with the lid of the mold. Set the can on a trivet
or wire rack in the bottom of a stockpot, making sure it is centered and
level. Add hot water to the stockpot to come halfway up the sides of the
can. Cover the pot and bring the water to a gentle boil. Reduce the heat to
a simmer. Steam, checking occasionally to be sure the water has not boiled
off and adding more hot water as needed, until the bread is puffed, slightly
firm to the touch, and slightly moist, about 1¼ hours. A cake tester
inserted into the center should come out clean.Carefully remove the hot can from the water bath. Transfer to a wire rack
and remove the cover. Let stand for a few minutes, then turn the loaf out of
the pan, place it on its side, and let cool slightly or completely. Serve
sliced into rounds.Serving Tip: Serve brown bread warm with roast chicken, duck, or
goose, or with baked beans. It is also delicious at room temperature, spread
with cream cheese.Storage Tip: Wrap the bread in plastic wrap and refrigerate for up to
3 days. Reheat in a 3000P (150°C) oven for 10 minutes.ABOUT BROWN BREAD
Yellow cornmeal, whole-wheat (wholemeal) flour, and rye flour are the
traditional grains used in Boston brown bread. Steamed breads such as this
one were popular in colonial America, as they could be made in a kettle over
an open fire in the days when an oven was a luxury. Even today, this steamed
bread is the classic accompaniment to Boston baked beans, a favorite Sunday
lunch in New England.
If you enjoyed this post, please consider to leave a comment or subscribe to the feed and get future articles delivered to your feed reader.
Comments
No comments yet.
Leave a comment