Makes 3 small breads or enough to serve 6
- Butter (for the cups)
- 1/2 cup rye flour
- 1/2 cup yellow cornmeal
- 1/2 cup whole-wheat flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 6 tablespoons maple syrup
- 1 cup buttermilk
- 1/2 cup currants
- Have on hand 3 heatproof ramekins or custard cups (16-ounce capacity each). Butter them generously.
- Bring a large kettle of water to a boil.
- In a mixing bowl, stir together the rye flour, cornmeal, whole-wheat flour, baking soda, and salt.
- In another bowl, mix together the maple syrup and buttermilk. Stir the maple mixture into the flour mixture until smooth. Fold in the currants.
- Divide the batter among the ramekins or cups. Butter 3 pieces of foil. Cover the ramekins or cups with foil, buttered side down.
- Set the ramekins on the bottom of a large wide pot. Pour the boiling water around them until it reaches halfway up the sides. Bring the water back to a simmer over low heat. Cover the pot, and gently steam for 2 hours or until a skewer inserted into the middle of the breads comes out clean. With tongs, carefully remove them from the pan, set them on a wire rack, and let them cool.
Source: Boston Globe April 2, 2008 Jonathan Levitt
recipes/breads/maple_brown_breads.txt · Last modified: 2017/12/19 19:42 by admin