Boston Brown Bread in a Can

[Baggz1971]

Yankees know that you can’t have baked beans and hot dogs without Brown bread in a can. This Boston brown bread in a can is pretty easy to throw together. I’ve even mixed up all the dry ingredients, put them in a baggie and stuffed them down into a can, then wrapped it with ribbon as a gift. You can cook these over the campfire too, just put the smaller can inside a larger can so it can still steam.

I love brown bread, when I was a kid we used to open both ends of the can and then just push the bread through with the metal end. The ridges on the bread from the can are perfect slicing lines.

This recipe uses graham flour. Graham flour is a type of wheat flour, basically- whole wheat flour. The major difference between graham flour and regular whole wheat flour is that the components of the wheat grain, the bran, germ, and endosperm are separated and ground separately. Wheat berries have 3 parts, the germ, the endosperm and the bran. In graham flour, the endosperm is finely ground until it resembles traditional flour. The germ and bran parts are coarsely ground. Then the three are recombined, thus creating Graham flour.

Boston Brown Bread in a Can

unsalted butter, room temperature, for cans
1/2 cup graham flour
1/2 cup rye flour
1/2 cup yellow cornmeal
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon kosher salt
1 cup sour cream
1/2 cup molasses
1/4 cup water
1/2 cup raisins (optional)

Directions
Preheat the oven to 350 degrees with the rack placed in the lower third. Generously butter two 15 1/2-ounce cans. Run a pot of water through the coffee pot so you have hot water ready.

In a large bowl, whisk together graham and rye flours, cornmeal, baking powder, baking soda, and salt. Stir in sour cream, molasses, and water. Lastly, fold in the raisins, if using. Pour batter into prepared can.

Place the two cans in a deep pot with a tight-fitting lid (foil may also be used) and add enough boiling water to come halfway up the sides of the can. Cover the pot and bake until a cake tester inserted in the center comes out clean, about 55 minutes.

Remove can from water and let cool slightly on a wire rack. Turn out bread, shaking can if necessary to loosen. Return to rack to cool completely.

Do NOT Use Cans that are lined. For example, the inside of some cans are white- this lining is BPA and is NOT safe to steam/cook in. The lining can and will leach into your food during the baking process.

Source: New England Today Food

More Bread in a Can Recipes

Banana Bread in a Can
Sandwich bread in a Can
Brown Bread in a Can
Double Chocolate Bread in a Can
Pumpkin Bread in a Can

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