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baked brown bread

April 26, 2018

another gem from the Bernard Clayton’s New Complete Book of Breads! he says this is just the same as boston brown bread, but baked instead of steamed in a coffee can.

1/2 cup yellow or white cornmeal
1.5 c all purpose flour
1 cup each rye and whole wheat flour
1 cup packed brown sugar (note: do not use this much if using a sweetened molasses)
1 cup molasses
2 t each baking soda and salt
2 c buttermilk, or homemade kefir, or milk thickened with lemon juice
1 c broken walnuts

9″ or larger dutch oven or equivalent covered casserole, greased

to a large bowl, add the cornmeal, rye, whole wheat, and all purpose flours. add brown sugar, molasses, baking soda, and salt. pour in buttermilk and mix well. stir in walnuts.

pour mixture into dutch oven. cover. DO NOT PREHEAT THE OVEN. when dutch oven is inside your cold oven, turn it on to 350 and bake for about an hour. test for doneness like brownies: stick a toothpick or wood skewer into the middle and if crumbs cling to the toothpick, cook the bread longer.

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from Bernard Clayton’s New Complete Book of Breads

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wow! not sure how this would taste without the weird local sorghum molasses i used, which is heavily sweetened (but was the only choice of molasses under $8 at the co-op, haha). if you are using some molasses like this, cut down on the sugar by quite a bit. this came out as sweet as banana bread. the rye flour and whole wheat flour are almost undetectable – at least, when masked by that much sugar. this recipe makes one giant loaf of beautiful brown bread. i’ll cut this loaf in half next time because it was enough to eat every day for a week and still give half away. everyone who tried it loved it. if you don’t feel like steaming your bread in a coffee can, and you have a big dutch oven, and you want something almost like banana bread but not quite, give this a try!

next time, i will
– add the whole cup of walnuts
– cut the recipe in half
– cut down the brown sugar or use unsweetened molasses

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