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–+ servings
Sourdough Boston brown bread

SOURDOUGH BOSTON BROWN BREAD

Michelle Sam
Perfectly suited for slathering with butter or pairing with your favorite soup, this brown bread is not only delicious but also a nutritious choice. Steamed in a classic coffee can or baked beans can, it’s easy to achieve that iconic round shape. Whether you’re serving it at a family gathering or enjoying it on a cozy night in, this recipe is sure to become a staple in your home.
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Prep Time 1 hour
Cook Time 1 hour
Resting time 8 hours
Total Time 10 hours
Course Side Dish
Cuisine American
Servings 12 slices
Calories 168 kcal

Equipment

  • 1 empty 28 oz coffee can or baked beans can

Ingredients
  

  • 300 ml kefir
  • 100 grams corn meal
  • 100 grams whole wheat flour
  • ¼ cup orange juice
  • 130 grams molasses
  • 100 grams sourdough levain
  • 100 grams rye flour
  • 80-100 grams currants or raisins
  • 1 tsp baking powder
  • ½ tsp sea salt
  • 1 tsp all spice
  • 1 tsp ground cinnamon
  • 1 tsp pure vanilla extract

Instructions
 

  • Make your levain.
    100 grams sourdough levain
  • Hydrate the corn meal and whole wheat flour by combining it with kefir when developing the levain. Allow to rest for at least 3 hours
    300 ml kefir, 100 grams corn meal, 100 grams whole wheat flour
  • Hydrate the raisins by soaking them in the orange juice when developing the levain. Allow to rest for at least 3 hours
    ¼ cup orange juice, 80-100 grams currants or raisins
  • When the flours and raisins have hydrated, butter a round can or loaf pan.
  • In a bowl, combine molasses, rye flour, baking powder, salt, all spice, vanilla extract to distribute ingredients evenly. This will be very stiff.
    130 grams molasses, 1 tsp baking powder, ½ tsp sea salt, 1 tsp all spice, 1 tsp ground cinnamon, 1 tsp pure vanilla extract, 100 grams rye flour
  • Add the raisin mixture to the molasses mixture and combine. This should be easier to work with
  • Add the dry ingredients to the wet ingredients and combine well, making sure all the ingredients are well incorporated and there are no streaks.
  • Pour mixture into prepared can.
  • Cover the can with foil and allow to rise overnight unrefrigerated or at least 8 hours.
  • Half fill a tall soup pot with water. Bring to a boil. Make sure that the can or loaf pan will fit into the pot.
  • Place a trivet upside down at the bottom of the pot to prevent the can from touching the pot directly.
  • Place the can into the boiling water.
  • Allow the bread to steam for 1 hour.
  • Check for doneness by inserting a skewer into the center of the bread. It should come out clean.
  • Allow to cool on its side to dislodge the sides.
  • Turn upside down onto a cooling rack.
  • Cut into slices and enjoy with butter!

Nutrition

Serving: 12slicesCalories: 168kcalCarbohydrates: 35gProtein: 4gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 0.2gCholesterol: 3mgSodium: 152mgPotassium: 315mgFiber: 3gSugar: 10gVitamin A: 64IUVitamin C: 3mgCalcium: 84mgIron: 2mgNet Carbohydrates: 32g
Keyword boston brown bread, molasses
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