Boston Brown Bread

Name: Boston Brown Bread (Elevated)
Total time: 1 h 30 min
Yield: 8 servings
Cuisine: American
Ingredients: 1 cup Bread Flour; 1/2 cup Rye Flour; 1/4 cup Whole Wheat Flour; 1/3 cup Dark Muscovado Sugar; 2 tsp Baking Powder; 1 tsp Baking Soda; 1 tsp Sea Salt; 1/2 tsp Ground Ginger; 1/4 tsp Ground Cardamom; 1 1/2 cups Full-Fat Buttermilk; 1/3 cup Blackstrap Molasses; 3 tbsp Browned Butter, cooled; 1 large Egg

⏱1h 30m

👥8 servings

🔥260 cal

Medium

🍽️American

A sophisticated take on Boston Brown Bread, utilizing blackstrap molasses, rye flour, and a longer proofing time for a deeper flavor and texture.

1 cup Bread Flour

1/2 cup Rye Flour

1/4 cup Whole Wheat Flour

1/3 cup Dark Muscovado Sugar

2 tsp Baking Powder

See all 13 ingredients ↓

(0 reviews)

⏱1h 30m

👥8 servings

🔥260 cal

Medium

🍽️American

A sophisticated take on Boston Brown Bread, utilizing blackstrap molasses, rye flour, and a longer proofing time for a deeper flavor and texture.

#bread #quick bread #boston #dessert #breakfast #artisan #rye

Instructions

Preheat oven to 325°F (163°C). Grease and flour a 9x5 inch loaf pan.
In a large bowl, whisk together all Dry Ingredients until well combined.
In a separate bowl, whisk together all Wet Ingredients.
Pour the Wet Ingredients into the Dry Ingredients and stir until just combined. Do not overmix.
Cover the bowl and let the batter rest at room temperature for 30 minutes to allow the rye flour to hydrate.
Pour batter into the prepared loaf pan.
Bake for 65-75 minutes, or until a toothpick inserted into the center comes out clean. If the top browns too quickly, tent with foil.
Let cool in the pan for 15 minutes before transferring to a wire rack to cool completely.

Ingredients

1 cup 120 g Bread Flour
1/2 cup 60 g Rye Flour
1/4 cup 50 g Whole Wheat Flour
1/3 cup 67 g Dark Muscovado Sugar
2 tsp 10 mL Baking Powder
1 tsp 5 mL Baking Soda
1 tsp 5 mL Sea Salt
1/2 tsp 2.5 mL Ground Ginger
1/4 tsp 1.25 mL Ground Cardamom
1 1/2 cups 355 mL Full-Fat Buttermilk
1/3 cup 80 mL Blackstrap Molasses
3 tbsp 45 mL Browned Butter, cooled
1 large 50 g Egg

Equipment

9x5 inch loaf pan
Large bowl
Whisk
Measuring cups and spoons
Wire rack
Small saucepan (for browning butter)

Instructions

Preheat oven to 325°F (163°C). Grease and flour a 9x5 inch loaf pan.
In a large bowl, whisk together all Dry Ingredients until well combined.
In a separate bowl, whisk together all Wet Ingredients.
Pour the Wet Ingredients into the Dry Ingredients and stir until just combined. Do not overmix.
Cover the bowl and let the batter rest at room temperature for 30 minutes to allow the rye flour to hydrate.
Pour batter into the prepared loaf pan.
Bake for 65-75 minutes, or until a toothpick inserted into the center comes out clean. If the top browns too quickly, tent with foil.
Let cool in the pan for 15 minutes before transferring to a wire rack to cool completely.

Nutrition per serving

Calories 260

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Boston Brown Bread

Boston Brown Bread

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