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.
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
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")