Non-Traditional Boston Brown Bread

This dark, hearty and nicely sweet variation uses no eggs and bakes instead of steams

Boston Brown Bread, non-traditionally baked, shown with traditional cream cheese topping

As soon as the weather turns cool in the fall, I start craving this bread. It’s a perfect complement to soups & stews or a tasty start to winter days. During our last snow storm, I felt compelled to make it and now I’m going to share it. I love molasses and the taste is highlighted, but not overpowering, and complemented by a bit of maple syrup to boot. I throw in currants or raisins, depending on what I have on hand. The dried fruit is optional but I like including it as that's how I remember eating it as a kid.

For a tie-in with the quickly approaching St. Patrick’s Day, may I recommend some non-traditional, rollicking Irish music to play while you bake? The Dropkick Murphys  are a celtic punk fusion band out of Boston. The bawdy boys do a few traditional Irish tunes - most with a modern interpretation, some original punk songs, some rock n roll with bagpipes, and some folk/protest music. I just discovered them 2 years ago so I'm still exploring their wide variety of songs. Love 'em. (But do be aware of their punk roots - they have devil may care attitudes, raw voices and potty mouths. Vim & vinegar.) Their newest album Signed and Sealed in Blood was released in January this year. 

Photo credit: Dropkick Murphys, on their website, from June 2012 show at the State Theater in Portland, ME

My favorites songs so far include these:

·        --Wild Rover, a traditional pub song

·        --Workers Song, a perfect Labor Day anthem and energizing protest song; click the title for a video highlighting workers from a wide variety of professions

·        --Green Fields of France, a straightforward and moving take on this ballad, showing a soft side to the band; click the title for a video dedicated to all victims of wars

Photo credit: Dropkick Murphys; pints of Guiness

And here's a couple Irish toasts to bide you well:

“May you live to be a hundred years, with one extra year to repent.”

 “May the grass grow long on the road to hell for want of use.”

“May those who love us love us. And those that don't love us, may God turn their hearts. And if He doesn't turn their hearts, may he turn their ankles, so we'll know them by their limping.”

Fresh out of the oven

 Non-Traditional Boston Brown Bread

Adapted from the vegan version by Maddy Avena 

Ingredients:

1 cup cornmeal

1 cup wholewheat flour

½ cup wholewheat pastry flour

1 tsp baking soda

¾ tsp sea salt

1½ cups buttermilk (OR 1 cup plain yogurt + ½ cup milk)

½ cup molasses

¼ cup pure maple syrup

1 Tbsp vinegar (I use malt vinegar, but white or cider would work as well)

1/3 cup raisins (plumped in hot water and drained well before adding to batter)

Directions:

Preheat oven to 325°F.

Combine all dry ingredients in one bowl and whisk well.

In separate bowl, pour in wet ingredients and stir vigorously with rubber spatula to incorporate.

Wet ingredients well mixed

Pour dry ingredients, all at once into bowl with wet. Mix with rubber spatula just until batter comes together. Batter will be completely moist, thick and fluffy.

Wet & dry ingredients combined, plus raisins - batter is pretty fluffy

Fold in plumped raisins.

Turn out batter into nonstick 9x5 loaf pan.

Bake for ~ 1 hour. Top may still look a bit wet or glossy, but toothpick in center should come out clean or with just a few crumbs.

Let sit for 10 minutes before carefully removing from pan, if desired. I usually leave mine in the pan and slice with a plastic knife after it’s cooled down.

 

Can serve with coffee for breakfast. Can serve with tea as an afternoon treat. Can serve with hearty soups or stews at dinner. Can top off with cream cheese, a little sour cream or your favorite bread topping. Can serve with green ham but NOT with green eggs – at least not at my house! Share your ideas for toppings or side dishes in the comments.

VEGAN OPTION: See the link above for Maddy Avena’s vegan version. She uses soy milk.

ALLERGENS: Contains wheat, dairy and corn

ALLERGY ACCOMMODATIONS: For dairy free, use a milk substitute like soy, rice, or coconut; if you need to grease pan use a light oil. The cornmeal in the recipe adds texture and a slight crunch; you could experiment with alternate whole grains to substitute. I have not tried this recipe gluten-free, so don't have personal recommendations, but if you're looking for suggestions check out this recipe at Serious Eats.