Meals and Courses

Boston Brown Bread

prep Time 1½–2½ hours, depending on machine, plus shaping, proving and baking
  • 250 ml (8 fl oz) milk
  • 5 tablespoons molasses syrup
  • 1 teaspoon salt
  • 175 g (6 oz) strong wholemeal bread flour
  • 175 g (6 oz) strong white bread flour, plus extra for dusting
  • 50 g (2 oz) rye flour
  • 50 g (2 oz) cornmeal
  • 1¼ teaspoons fast-action dried yeast

Lift the bread pan out of the machine and fit the blade. Put the ingredients in the pan, following the order specified in the manual.

Fit the pan into the machine and close the lid. Set to the dough programme. Thoroughly wash 2 empty 800 g (1 lb 10 oz) tomato, new potato or other large cans. Place them on a baking sheet and grease and line the cans as you would a cake tin.

At the end of the programme turn the dough out on to a floured surface and cut it in half. Shape each piece into a ball and drop them into the cans. Cover loosely with oiled clingfilm and leave to rise in a warm place for about 40 minutes or until the dough reaches the top of the cans.

Bake in a preheated oven, 200°C (400°F), Gas Mark 6, for 25 minutes. Remove from the cans and tap the bases. If the bread sounds hollow it is cooked, if not return to the oven for a little longer (but don't fit them back in the tins). Transfer to a wire rack. Dust the top lightly with a little extra white bread flour and leave to cool.

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