Boston Brown Bread (no yeast, no knead)
This is a recipe for Boston brown bread (no yeast) that is sweetened with maple syrup. I guess you could say it's like Quebec-style Boston brown bread. It has a lovely, deep flavour that is perfect with salted butter.
Servings: 3 loaves
Calories: 84kcal
Equipment
Ingredients
- unsalted butter slightly melted, for greasing the cans
- 500 mL whole milk (3.25 % fat)
- 125 mL pure maple syrup medium or amber grade (for more flavour)
- 40 grams maple sugar
- 3.75 mL Diamond Crystal fine kosher salt
- 125 grams whole wheat all-purpose flour
- 156 grams bleached all-purpose flour
- 125 grams rye flour
- 52 grams cornmeal
- 15 mL baking soda
- 5 mL baking powder
Instructions
- Carefully grease the inside of three empty maple syrup cans using a pastry brush. Make sure to get butter in all the grooves. Set aside. Also cut three squares of foil to cover each can with, greasing one side with butter.
- Preheat the oven to 350 °F (175 °C).
- Heat the milk with the maple syrup, maple sugar, and salt until everything is dissolved (do not boil). Set aside to cool.
- In a large bowl, whisk together the flours, cornmeal, baking soda, and baking powder. Add the milk mixture and whisk until just smooth and combined.
- Divide the mixture between the three prepared cans. Top each with a piece of foil, grease-side down and secure with a piece of kitchen twine.
- Bake for about 1 hour on the middle rack.
Notes
- This recipe calls for Diamond Crystal fine Kosher salt. If using regular table salt, add half the amount or the recipe may be too salty!
- Choose your cans wisely!
- Volume of 1 maple syrup can = 540 mL (18 fluid oz)
- Dimensions of 1 maple syrup can = 11.4 cm high x 8.9 cm diameter (4.5" x 3.5")
Nutrition
Calories: 84kcal
