This dense quickbread is traditionally baked in empty coffee cans.
Ingredients
- 1 tablespoon butter plus more for serving, room temperature
- 2 cups whole milk
- 1/2 cup mild-flavored (light) molasses
- 1/4 cup (packed) light brown sugar
- 1 teaspoon kosher salt
- 1 1/4 cups whole wheat flour
- 1 cup all-purpose flour
- 1 cup rye flour
- 1/3 cup cornmeal
- 1 tablespoon baking soda
- 1 teaspoon baking powder
- 1 cup raisins (optional)
Special Equipment
- Two empty, clean 11-13-ounce coffee cans
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Ingredient Info
Rye flour is available at natural foods stores and some supermarkets.
Preparation
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Preheat oven to 350°. Cut two 6-inch squares of foil. Coat insides of cans and one side of foil squares with 1 tablespoon butter. Stir milk and next 3 ingredients in a small saucepan over low heat until sugar dissolves and mixture is just warmed (do not boil). Whisk whole wheat flour and next 5 ingredients in a large bowl. Add milk mixture; whisk until smooth. Fold in raisins, if using. Divide batter between cans. Smooth tops.
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Cover cans with foil, butter side down. Secure foil with kitchen twine. Place cans foil side up in a deep roasting pan or a heavy shallow pot. Transfer pan to oven. Pour very hot water into pan to come about 3-inch up sides of cans.
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Bake until a skewer inserted through foil into the center of each loaf comes out clean, about 1 1/2 hours. Transfer to a wire rack. Let cool for 10 minutes. Run a thin knife around edges of cans. Invert to release loaves onto rack. Let cool completely. DO AHEAD Bread can be made 3 days ahead. Wrap tightly in plastic; store at room temperature.
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Slice bread. Serve with soft butter.
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