Recipes

BOSTON BROWN BREAD

200 g    (1 ½ cups) buckwheat flour
200 g    (1 ½ cups) all-purpose flour
130 g    (1 cup) whole wheat flour
100 g    (3/4 cup) cornmeal
7 g (2 tsp) baking powder
13 g (2 tsp) baking soda

4 g (1 tsp)      salt
10 g (1 tbsp)      cinnamon

675 g (2 ½ cups)   milk
200 g       molasses

150 g      dried blueberries or raisins

2 or 3 empty coffee cans
(8oz. – 10oz. / 280g – 300g)

Arrange a rack on the oven’s bottom shelf and clear away all racks above the one being used.
Preheat the oven to 300˚F.
Generously butter the cans.
In a large bowl, combine all the dry ingredients except for the dried fruit.
In another bowl, mix milk and molasses.
Pour enough of the milk mixture into the dry mixture to form a thick paste, then beat until the batter is smooth.
Stir in the remaining milk mixture, then fold in the dried fruit.
Spoon the batter into the prepared coffee cans; it should fill three quarters of each can.
Put the breads immediately in the oven.
Bake for 90 minutes, rotating them halfway into the bake.
The breads should be well domed, browned and crusty. Remove the breads from the cans while they are still warm and let them cool on a rack.