I had a Plan: to make Boston Baked Bread to go with the Boston Baked Beans. I had done some reconnaissance: I knew recipes for this kind of bread usually called for rye flour so I searched the grocery store.
Couldn’t find any rye flour in my grocery store. Moved to Plan B: Look for a recipe that doesn’t call for rye flour.
I found the one below, and despite reading in most Boston Baked Bread recipes that without rye flour, the bread wouldn’t taste as good and would hardly even worth making, this loaf was very tasty. And pleasantly chewy. I did change the ingredients from 1-1/2 cups of buttermilk to 1 cup of milk and 1/2 cup of plain yogurt.
As well, many recipes ask for the bread to be cooked in coffee cans. Even though I do keep a lot of odd things around here—just in case I find a need for them—empty coffee cans are not one of those things. Baking the bread in a loaf pan worked out just fine.
Here’s what happened:
Got all the ingredients together:
Two kinds of flour and the baking soda.
Raisins go in.
(A little earlier than the recipe asks for, but it didn’t seem to matter at all.)
Molasses, milk and yogurt are added to the flour and raisins.
Batter loaded into the loaf pan.
Boston Baked Bread.
I found the original recipe here:
Boston Brown Bread
1 cup all-purpose flour
2 cups whole wheat flour
1 teaspoon baking soda
1/4 teaspoon salt
1 cup molasses
1 cup milk
1/2 cup plain yogurt
2/3 cup raisins
Preheat oven to 375°F. Grease a 9 x 5 inch loaf pan.
In a large bowl, stir together all-purpose flour, whole wheat flour, baking soda and salt. Mix in molasses and buttermilk. Stir in raisins. Pour batter into prepared loaf pan.
Bake for 1 hour in the preheated oven, or until a tester inserted into the centre of the loaf comes out clean.