Boston Blonde Bread | The Foodie Pilgrim

By John, 14 September, 2014

Description

This is a lighter-flavored version of the famous old Boston Brown Bread, sweetened with honey and maple syrup instead of the traditional molasses. This makes a great breakfast, especially toasted or warmed in a skillet with hot butter. The flavors suit modern tastes as well as those of our colonial forebears, and the three whole grains make is almost healthful (except for that bit about the hot butter in the skillet...)

Yield

1 Loaf (coffee can size)

Preparation time

2 hours

Ingredients

1⁄2 c Rye Flour

1⁄4 c Maple Syrup

1⁄4 c Honey

1 c Buttermilk

1 Eggs (lightly beaten)

6 T Butter (Unsalted) (melted)

1⁄2 t Salt

3⁄4 t Baking Soda

1⁄2 c Cornmeal (stone-ground, fresh)

1⁄2 c Whole Wheat Flour

1⁄2 c Raisins

Instructions

Butter a coffee can, loaf pan, or muffin pan (see Additional Notes)
Combine the dry ingredients.
Melt the butter, and mix the beaten egg into it. Add the buttermilk, honey, and maple syrup and mix well.
Mix the wet ingredients into the dry and stir until mixed, but do not overmix.
Stir in the raisins.
Put the batter into the baking tin and cover tightly. Boil for an hour and 45 minutes to two hours.
Let cool in can or tin 10-15 minutes before unmolding.

Notes

Coffee cans are not what they once were. Now they have pull-tops, leaving a ring inside the prevents the bread from getting out. You can open the bottom with a can-opener and never use that can again, or just bake this in a loaf pan or as muffins.