Boston Banner Bread

June 17, 2010 Posted by Site Owner

Serve baked beans with this moist, yeast-free bread to make a complete meal. The fun part of this recipe is steaming the bread, which is made in coffee cans. If I make this for an overnight camping trip, I leave the cooked bread in the can to keep it from getting crushed. Some people like to add a cup of raisins.




1 cup whole wheat flour
1 cup cornmeal
1 1/4 cups Graham cracker crumbs
1/4 cup white sugar
1 tsp baking soda
1/2 tsp salt
11/4 cups buttermilk (made by stirring 1 tsp vinegar into 11/4 cups of milk)
1/2 cup cooking molasses (Dark)
1/4 cup vegetable oil



First, assemble your coffee can. This recipe makes half of a 1 kg can, or 2 x 28 ounce (796 ml) cans. Wash, rinse and dry- making sure all labels are removed. (My girlfriend and I swore we had all the labels off, thinking the red wrap on the can was painted on. My husband proved us wrong by using a knife and removing the plastic wrap.) Spray liberally with non-stick cooking spray.
Heat oven to 375F.
Combine all the dry ingredients in a large bowl. Stir to combine and make a well in the centre.
Pour buttermilk, molasses and cooking oil into a measuring cup or small bowl. Blend together and pour into the dry mixture. Stir only to mix (over-mixing makes this rubbery). Pour into well-greased coffee can(s). Cover the top of the can(s) with tin foil secured in place with string or elastic. Set the can(s) on a rack in a large pot or roaster. Fill the large pot or roaster with boiling water until it reaches half way up the side of the can(s). Cover the pot. Put in the oven and bake/steam for 1-1/2 to 2 hours- checking water level after an hour and adding more water if needed.
To check if bread is done, insert a wooden skewer into the middle of the bread. If it comes out clean, the bread is done. Cool for 10 minutes before removing carefully from cans. Serve with or without beans.


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