Sometimes you just need something like this bread; a dense, slightly sweet loaf, with a firm, pebbly crust and a texture that wakes up your mouth, giving it plenty to chew on. Something that seemingly defies convention, that marries best with thickly spread chilled butter and a steaming cup of coffee, that says straight away to your belly a soul-satisfying ‘Ahhhhhhh!’

Baked in a cast-iron skillet, this bread, with it’s molasses laced crumb, rich with rye, cornmeal and stone-ground wheat goes by multiple names depending on who you ask, or possibly, where you’re from. The recipe origin, from the Food52 folks, called it Yogurt Bread with Molasses. Ho hum. No offense to them, but this description doesn’t even come close to explaining the brilliance of this bread. In reading through the comments on the article, it was described as Boston Baked Brown Bread, others called it New England Brown Bread. There’s a fact that in one era, and possibly still existing, that this bread or it’s similar affiliates is sometimes baked in a coffee can. It’s created for holiday festivities, and Christmas isn’t the same without it. But that’s just what I read about it.

I’m pretty sure that my life changed the moment I cut my first aromatic wedge from the thick loaf that slipped from my beloved Griswold. Melted butter in the pan baked a delicious crust around the outer edge of the loaf, and I broke off a bit of it to test before the entire thing had cooled. It was divine, firing all the pleasure synapses in my brain and instead of defying recipe instructions to ‘Wait until cooled before slicing {Yes, I am serious}’ I slipped in to my cross country ski boots, gathered my equipment and drove to the golf course to take in a wildly beautiful day of ample sunshine, blue sky, and temps above zero {{what?? I know. It felt… foreign}}

I was practically snow blind when I returned home, but fully spent from 75 minutes on the trails. A shower rinsed away the evidence, and more of this bread made it’s way to my mouth, almost gaping open like a baby bird with Mama perched on the nest edge.

And what about that wheat it contains? Because, yes, I’ve been experimenting with wheat-free products and have to tell you, I’m not convinced it’s ALL wheat {or gluten, per se}  that causes my issues, but more processed, preservative laced wheat, and wheat products like commercial breads and white flour that make my poor belly quake in fear. This bread, while I suppose may cause a problem if I consume the entire thing {but seriously, that might happen to anyone} so far, with a pure, organic, and stone-ground wheat and rye flour in it, I’m not finding it to be troublesome. Still, I’m holding myself to a small slice {or maybe two} of it daily. The bread keeps quite well in a sealed container, and the flavor and tenderness deepen over a few days. No yeast either, so it comes together fast. Just be sure NOT to over mix.

Boston Baked Brown Bread

1-1/4 c. stone ground wheat flour
1-1/4 c. stone ground rye flour
1/2 c. coarse ground cornmeal
1 t. kosher salt
1 t. baking soda
1-1/4 c. vanilla almond milk + 1/4 c. kefir or plain whole milk yogurt + 2 T. white or cider vinegar {use all milk if no kefir on hand; or sub what original recipe calls for; 1-1/4 c. plain whole milk yogurt}
1/2 c. molasses

Optional: 1-1/2 c. chopped dried fruit and nuts
Butter for greasing the pan.

Heat oven to 325°. If using milk and vinegar, whisk them together now in a 4-cup measuring cup.

In a medium bowl, whisk wheat and rye flours, cornmeal, salt and soda.

Stir the milk mixture to combine and add the molasses. Whisk well and pour half in with the dry ingredients. Using a rubber spatula, stir in wide strokes to mix, sweeping across the bottom of the bowl. When half mixed, add the remaining milk, dried fruit and nuts, if using, and continue to sweep the spatula around the bowl until just combined. DO NOT OVERMIX. The dough will be stiff and very thick.

Slice about 2 tablespoons of butter in to a standard loaf pan, or a 7-8″ cast-iron skillet. Place in warm oven and allow to melt. Remove from oven {remember…. it’s HOT} swirl butter to coat the entire pan and scrape the batter in to the pan. Spread slightly to fill and place the pan back in the oven.

Bake about an hour, then test the center of the loaf. It should be firm, spring back when touched, and a toothpick test will be clean with a few crumbs clinging to it. Remove it from the oven and let it cool completely before removing from the pan and slicing. I’m not kidding. It will fall apart, and you’ll be singing like a sad trombone if you don’t wait.

Bread can be kept in an air-tight container. The flavor improves after a few days, if you can wait that long. 🙂