We were invited to a birthday party and when I asked the hostess what could we bring she suggested brick oven baked beans and New England Brown bread. We have made beans in the oven many times but the brown bread, now that was different.
For those of you who are not from New England; brown bread is steamed bread cooked in a tin can!! It is sweet, moist and goes great with baked beans.
1 cup of whole-wheat flour
1 cup of rye flour
1 cup of corn meal
1 ½ teaspoons of baking soda
1 ½ teaspoons of salt
2 cups of buttermilk
¾ cup of dark molasses
1 cup of raisins
We sprayed two tomato tin cans with vegetable oil
Combined all dry ingredients, added the wet ingredients stirred then added the raisins and mixed again.
We poured the batter into the oiled cans. Covered with tin foil
In a large cast iron pot we placed to upside down ramekins and placed the tin cans on top. We then added the water to the half waypoint of the can. Covered the pot and put it in the brick oven for 2 ½ hours the oven temperature was about 300 F. You can cook this on top of your stove simmering for 2 hours.
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That sounds good! I never had NE brown bread... I wonder if it's a "Mainer" thing because I do remember my Mom talking about it. Thanks for sharing the recipe.
ReplyDeleteToni...give it a try its easy and yummy. Its popular all over the North east so if mom is from Maine i'm sure this is the brown bread she talked about!
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