Best Brown Bread In A Jar New England Today Recipes

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SOURDOUGH NEW ENGLAND BROWN BREAD



Sourdough New England Brown Bread image

Add sourdough starter to a traditional brown bread recipe for a taste-bud exploding treat.

Provided by Renee Pottle

Categories     Breads

Time 1h20m

Yield 20 slices

Number Of Ingredients 9

1 cup whole wheat flour
1 cup yellow cornmeal
½ cup dark rye flour
2 tsp baking soda
1 tsp salt
1 cup raisins, optional (I used currants for this version)
¾ cup blackstrap molasses
1½ cups milk
1 cup rye sourdough starter

Steps:

  • In a large bowl, combine all dry ingredients.
  • In a smaller bowl, mix together the molasses, milk, and sourdough starter
  • Pour the liquid mixture into the dry ingredients. Stir to mix well.
  • Grease the inside of 4 wide-mouth pint canning jars with butter.
  • Divide the dough among the jars.
  • Cover each jar with aluminum foil.
  • Place jars in a canning basket. Lower basket into a water bath canner with boiling water. The water should be about ⅔ of the way up the jars.
  • Reduce heat and steam bread for 1 - 1½ hours or until done. Check occasionally to make sure the canner doesn't boil dry.
  • Remove from canner. Let cool slightly. Remove bread from the jars. You may need to run a butter knife down the side of the jar to gently dislodge the bread.
  • Cool on a cooling rack.
  • Sliced bread can be steamed to re-heat.
  • Optional Steaming Directions:
  • Use a large pot instead of the water bath steamer. Place something on the bottom of the pot to keep the jars off of the bottom, canning lids or crinkled aluminum foil or a steamer basket would work. Instead of canning jars use 4 clean, 15 oz cans.
  • Optional Baking Directions:
  • Spoon batter into a greased bread loaf pan. Bake at 325 degrees for one hour.

NEW ENGLAND BROWN BREAD



New England Brown Bread image

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...

Provided by Malinda Coletta

Categories     Other Breads

Time 2h10m

Number Of Ingredients 8

1 c whole-wheat flour
1 c rye flour
1 c corn meal
1 1/2 tsp baking soda
1 1/2 tsp salt
2 c buttermilk
3/4 c dark molasses
1 c raisins

Steps:

  • 1. We sprayed two tomato tin cans with vegetable oil
  • 2. Combined all dry ingredients, added the wet ingredients stirred then added the raisins and mixed again.
  • 3. We poured the batter into the oiled cans. Covered with tin foil
  • 4. 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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