So I ran across this recipe-

Boston Brown Bread
http://www.flickr.com/photos/84904494@N00/3569560348

3 lbs Rye Flour 3lbs
3 lbs Corn Meal 3 lbs
3 lbs Graham Flour
2 lbs Bread Flour
1qt diamalt [2lbs, 14oz]
1qt molasses [2lbs, 14oz]
1 gallon water
4oz salt
6 oz soda
2 oz fleischman's cream
2 lbs Raisins or figs

Dissolve diamalt, molasses and salt in the water. Mix dry
ingredients. Add flours, soda and cream. Add raisins and make a
smooth batter. Steam in a Boston bread Steamer.
xxxxxxx

And I was breaking it down into 8ths so I could experiment a bit I
seem to be unable to find diamalt for sale [under that name] and I
imagine 'Fleischmann's Cream' is cream yeast. But I don't see a
conversion to instant.

Has anyone gone that way already and know what the substitutes might
be? or have a Boston Brown Bread recipe that compares. [the corn
meal, rye & graham flours make this appealing to me]

I haven't had BBB since the 70s when we steamed it in coffee cans.
[and what we made never compared to the commercial stuff]

Thanks
Jim

On Jan 25, 1:32*pm, Jim Elbrecht > wrote:
> So I ran across this recipe-
>
> Boston Brown Breadhttp://www.flickr.com/photos/84904494@N00/3569560348
>
> 3 lbs * Rye Flour 3lbs
> 3 lbs * Corn Meal 3 lbs
> 3 lbs * Graham Flour
> 2 lbs * Bread Flour
> 1qt diamalt [2lbs, 14oz]
> 1qt molasses [2lbs, 14oz]
> 1 gallon water
> 4oz salt
> 6 oz soda
> 2 oz fleischman's cream
> 2 lbs Raisins or figs
>
> Dissolve diamalt, molasses and salt in the water. * Mix dry
> ingredients. * Add flours, soda and cream. * Add raisins and make a
> smooth batter. * Steam in a Boston bread Steamer.
> xxxxxxx
>
> And I was breaking it down into 8ths so I could experiment a bit I
> seem to be unable to find diamalt for sale [under that name] and I
> imagine 'Fleischmann's Cream' is cream yeast. *But I don't see a
> conversion to instant.
>
> Has anyone gone that way already and know what the substitutes might
> be? * or have a Boston Brown Bread recipe that compares. [the corn
> meal, rye & graham flours make this appealing to me]
>
> I haven't had BBB since the 70s when we steamed it in coffee cans.
> [and what we made never compared to the commercial stuff]
>

Premier Malt Products makes Diamalt -- try getting some (unhopped,
American) malt syrup from a homebrewing store. Contact Fleischmann for
a conversion to dry yeast.

Jim Elbrecht wrote:
>
> So I ran across this recipe-
>
> Boston Brown Bread
> http://www.flickr.com/photos/84904494@N00/3569560348
>
> 3 lbs Rye Flour 3lbs
> 3 lbs Corn Meal 3 lbs
> 3 lbs Graham Flour
> 2 lbs Bread Flour
> 1qt diamalt [2lbs, 14oz]
> 1qt molasses [2lbs, 14oz]
> 1 gallon water
> 4oz salt
> 6 oz soda
> 2 oz fleischman's cream
> 2 lbs Raisins or figs
>
> Dissolve diamalt, molasses and salt in the water. Mix dry
> ingredients. Add flours, soda and cream. Add raisins and make a
> smooth batter. Steam in a Boston bread Steamer.
> xxxxxxx
>
> And I was breaking it down into 8ths so I could experiment a bit I
> seem to be unable to find diamalt for sale [under that name] and I
> imagine 'Fleischmann's Cream' is cream yeast. But I don't see a
> conversion to instant.
>
> Has anyone gone that way already and know what the substitutes might
> be? or have a Boston Brown Bread recipe that compares. [the corn
> meal, rye & graham flours make this appealing to me]
>
> I haven't had BBB since the 70s when we steamed it in coffee cans.
> [and what we made never compared to the commercial stuff]
>
> Thanks
> Jim

Let me recommend this recipe:
http://www.epicurious.com/recipes/fo...n-Bread-104112

I've made it several times, combining whole wheat, rye and corn flours,
and steaming the batter in the traditional large can and the results
have been perfect each time. The recipe you found seems overly complex
at the least, the recipe on Epicurious looks far more traditional.

Jim Elbrecht wrote:
>
> So I ran across this recipe-
>
> Boston Brown Bread
> http://www.flickr.com/photos/84904494@N00/3569560348
>
> 3 lbs Rye Flour 3lbs
> 3 lbs Corn Meal 3 lbs
> 3 lbs Graham Flour
> 2 lbs Bread Flour
> 1qt diamalt [2lbs, 14oz]
> 1qt molasses [2lbs, 14oz]
> 1 gallon water
> 4oz salt
> 6 oz soda
> 2 oz fleischman's cream
> 2 lbs Raisins or figs
>
> Dissolve diamalt, molasses and salt in the water. Mix dry
> ingredients. Add flours, soda and cream. Add raisins and make a
> smooth batter. Steam in a Boston bread Steamer.
> xxxxxxx

Use malt extract for the Diamalt (which is a product sold for commercial
bakers).
As for the fresh yeast, Fleischman's say: 2 oz (56 g) of fresh yeast is
equivalent to 2/3 oz (18 g) dried yeast, plus a bit of extra water (2x
the amount of the dried yeast).

Figs in brown bread sounds interesting.

>
> And I was breaking it down into 8ths so I could experiment a bit I
> seem to be unable to find diamalt for sale [under that name] and I
> imagine 'Fleischmann's Cream' is cream yeast. But I don't see a
> conversion to instant.
>
> Has anyone gone that way already and know what the substitutes might
> be? or have a Boston Brown Bread recipe that compares. [the corn
> meal, rye & graham flours make this appealing to me]
>
> I haven't had BBB since the 70s when we steamed it in coffee cans.
> [and what we made never compared to the commercial stuff]
>
> Thanks
> Jim

"Pete C." > wrote:

>
>Jim Elbrecht wrote:
>>
>> So I ran across this recipe-
>>
>> Boston Brown Bread
>> http://www.flickr.com/photos/84904494@N00/3569560348

-snip-
>>
>> I haven't had BBB since the 70s when we steamed it in coffee cans.
>> [and what we made never compared to the commercial stuff]
>>
>> Thanks
>> Jim
>
>Let me recommend this recipe:
>http://www.epicurious.com/recipes/fo...n-Bread-104112
>
>I've made it several times, combining whole wheat, rye and corn flours,
>and steaming the batter in the traditional large can and the results
>have been perfect each time. The recipe you found seems overly complex
>at the least, the recipe on Epicurious looks far more traditional.

Thanks-- I think I'll try that one while I wait for my malt & graham
flour.

I barely remember what the taste was that we were shooting for in the
70's- but I would think that these two recipes will have distinct
taste & feel.

Thanks-
Jim

Arri London > wrote:
-snip-
>
>Use malt extract for the Diamalt (which is a product sold for commercial
>bakers).

Thanks- That was my *guess*- but I've guessed wrong before when I
ran a cross a 'sounds like' ingredient.

>As for the fresh yeast, Fleischman's say: 2 oz (56 g) of fresh yeast is
>equivalent to 2/3 oz (18 g) dried yeast, plus a bit of extra water (2x
>the amount of the dried yeast).

I didn't make that connection at all- 'Fleischmann's cream = fresh
yeast'. Is there any discernable difference in the end result,
or is fresh just easier/cheaper for commercial use?

>
>Figs in brown bread sounds interesting.
>

I've got some dates that need to be thrown into something, too. But
I'll do it with raisins the first time around.
[one of the comments on the recipe Pete linked to mentions dried
cranberry which seems pretty Boston-y to me, too.]

Thanks,
Jim

Jim Elbrecht wrote:
>
> Arri London > wrote:
> -snip-
> >
> >Use malt extract for the Diamalt (which is a product sold for commercial
> >bakers).
>
> Thanks- That was my *guess*- but I've guessed wrong before when I
> ran a cross a 'sounds like' ingredient.

Easy enough to make that sort of 'wrong' guess LOL.

>
> >As for the fresh yeast, Fleischman's say: 2 oz (56 g) of fresh yeast is
> >equivalent to 2/3 oz (18 g) dried yeast, plus a bit of extra water (2x
> >the amount of the dried yeast).
>
> I didn't make that connection at all- 'Fleischmann's cream = fresh
> yeast'. Is there any discernable difference in the end result,
> or is fresh just easier/cheaper for commercial use?

Haven't had fresh yeast available locally in ages. We prefer the taste
of breads when fresh yeast is used. It may not matter that much in
something as strongly-flavoured as brown bread. BTW the older recipe(s)
for brown bread that we have don't include yeast at all.

>
> >
> >Figs in brown bread sounds interesting.
> >
>
> I've got some dates that need to be thrown into something, too. But
> I'll do it with raisins the first time around.
> [one of the comments on the recipe Pete linked to mentions dried
> cranberry which seems pretty Boston-y to me, too.]
>
> Thanks,
> Jim

They all sound good!

"Pete C." > wrote:

-snip-
>
>Let me recommend this recipe:
>http://www.epicurious.com/recipes/fo...n-Bread-104112
>
>I've made it several times, combining whole wheat, rye and corn flours,
>and steaming the batter in the traditional large can and the results
>have been perfect each time. The recipe you found seems overly complex
>at the least, the recipe on Epicurious looks far more traditional.

Well, I got a round tuit last night. Doubled the batch and steamed
in a 2L bundt pan that suspended nicely in one of my 6qt pots. Wrapped
the top with foil.

I used rye flour, whole wheat bread flour & cornmeal.

Other than that, I followed the recipe exactly & it turned out quite
nicely. [and it certainly is a *simple* recipe. The smell of the
baking soda was overwhelming when I de-molded it, but there was just a
slight hint of the flavor last night- and it is gone this morning. [as
is 1/2 the 'loaf' - so I'm glad I doubled it]

Definitely a keeper. The texture is just what I remember. And the
lack of sweetness when you think you're looking at cake. . . . The
flavor is excellent-- but I'm going to try the yeasty one too- just
because.

If, as my mom used to say, " the proof of a good bread is when you
don't feel the need to butter it' is true, then this stuff is the
bomb.

Jim

On Sat, 29 Jan 2011 07:54:51 -0500, Jim Elbrecht >
wrote:

> Definitely a keeper. The texture is just what I remember. And the
> lack of sweetness when you think you're looking at cake. . . . The
> flavor is excellent-- but I'm going to try the yeasty one too- just
> because.
>
> If, as my mom used to say, " the proof of a good bread is when you
> don't feel the need to butter it' is true, then this stuff is the
> bomb.

So, what do you plan to serve it with? Brown bread and baked beans
are indelibly linked for me.

--

Today's mighty oak is just yesterday's nut that held its ground.

sf > wrote:

>On Sat, 29 Jan 2011 07:54:51 -0500, Jim Elbrecht >
>wrote:
>
>> Definitely a keeper. The texture is just what I remember. And the
>> lack of sweetness when you think you're looking at cake. . . . The
>> flavor is excellent-- but I'm going to try the yeasty one too- just
>> because.
>>
>> If, as my mom used to say, " the proof of a good bread is when you
>> don't feel the need to butter it' is true, then this stuff is the
>> bomb.
>
>So, what do you plan to serve it with? Brown bread and baked beans
>are indelibly linked for me.

I served [the first half of] this one with a squash stew. Then #1
son came down and made a piece his eve snack. Naked. [the bread--
not my son] I had some with my marbled egg and sprout breakfast. He
grabbed a piece as he left the house. I don't think it'll spoil.

I was never a baked bean fan-- once a year was generally enough. But
maybe it has been a year-- it sounds good.

I'm looking forward to trying the yeasty one, but I can't seem to
locate the malt extract locally & I hate to pay shipping. It'll
turn up someplace. [I know KAF has it-- but I dislike their shipping
policy with a passion.- The more I spend with you, the more exorbitant
your shipping gets? pooh!<g>]

If I wander 30 miles east there is a home-brew shop that ought to have
it.

Jim

On Sat, 29 Jan 2011 14:29:04 -0500, Jim Elbrecht >
wrote:

> I served [the first half of] this one with a squash stew.

Recipe please? I'm a huge squash fan!

--

Today's mighty oak is just yesterday's nut that held its ground.

On Sat, 29 Jan 2011 11:35:36 -0800, sf > wrote:

>On Sat, 29 Jan 2011 14:29:04 -0500, Jim Elbrecht >
>wrote:
>
>> I served [the first half of] this one with a squash stew.
>
>Recipe please? I'm a huge squash fan!

I'm going to go with the link on this one. Other than try Kabocha
squash [couldn't find a good looking one] and going back to butternut
which we seem to be able to buy good ones most of the time- I haven't
messed with it at all. If I'm pressed for time, I'll use canned,
rinsed & drained garbanzos.

I don't care for cilantro- so I don't garnish with it. It says it
can be served over rice, but we eat it as is. [or with Boston brown
bread, now.<g>]

One time I forgot the lime juice at the end and the garnish of salted
peanuts. The bowl was half gone before I realized what was wrong.
They haven't been forgotten again.

To me, this is the perfect mix of flavors and textures-
http://www.epicurious.com/recipes/me...-STEW-50050495

[there is a similar one out there that has 1/2tsp of cinnamon in it.
I'm glad this one left it out. I like cinnamon, but don't think it
would help this dish.]

Jim

On Sat, 29 Jan 2011 18:44:53 -0500, Jim Elbrecht >
wrote:

> I'm going to go with the link on this one. Other than try Kabocha
> squash [couldn't find a good looking one] and going back to butternut
> which we seem to be able to buy good ones most of the time- I haven't
> messed with it at all. If I'm pressed for time, I'll use canned,
> rinsed & drained garbanzos.

I think I'll go with canned the first time, garbanzo isn't my favorite
bean so I don't keep dried on hand.
>
> I don't care for cilantro- so I don't garnish with it. It says it
> can be served over rice, but we eat it as is. [or with Boston brown
> bread, now.<g>]
>
Oh, I love cilantro - so I'll use it.

> One time I forgot the lime juice at the end and the garnish of salted
> peanuts. The bowl was half gone before I realized what was wrong.
> They haven't been forgotten again.

Thanks for that caveat, I'll remember the lime. Are peanuts
absolutely crucial? I don't keep them on hand, but I could add some
peanut butter.
>
> To me, this is the perfect mix of flavors and textures-
> http://www.epicurious.com/recipes/me...-STEW-50050495
>
> [there is a similar one out there that has 1/2tsp of cinnamon in it.
> I'm glad this one left it out. I like cinnamon, but don't think it
> would help this dish.]

It calls for cumin, so I tend to agree.

Oh, are the lentils supposed to beak down or stay whole? What about
the garbanzos?


--

Today's mighty oak is just yesterday's nut that held its ground.

sf > wrote:

>On Sat, 29 Jan 2011 18:44:53 -0500, Jim Elbrecht >
>wrote:
-snip-
>
>Thanks for that caveat, I'll remember the lime. Are peanuts
>absolutely crucial? I don't keep them on hand, but I could add some
>peanut butter.

I like the crunch as well as the flavor. If you don't keep them
around, you probably aren't as fond of them as I am.

>>
>> To me, this is the perfect mix of flavors and textures-
>> http://www.epicurious.com/recipes/me...-STEW-50050495
>>
>> [there is a similar one out there that has 1/2tsp of cinnamon in it.
>> I'm glad this one left it out. I like cinnamon, but don't think it
>> would help this dish.]
>
>It calls for cumin, so I tend to agree.
>
>Oh, are the lentils supposed to beak down or stay whole? What about
>the garbanzos?

When the stars align; the lentils become the thickener, the garbanzos
stay intact, and the squash cubes round themselves off a bit, but
remain as chunks.

Jim

On Sat, 29 Jan 2011 19:16:46 -0500, Jim Elbrecht >
wrote:

> When the stars align; the lentils become the thickener, the garbanzos
> stay intact, and the squash cubes round themselves off a bit, but
> remain as chunks.

Fabulous! I know exactly what to look for now. Thanks!

--

Today's mighty oak is just yesterday's nut that held its ground.

sf wrote:
>
> On Sat, 29 Jan 2011 07:54:51 -0500, Jim Elbrecht >
> wrote:
>
> > Definitely a keeper. The texture is just what I remember. And the
> > lack of sweetness when you think you're looking at cake. . . . The
> > flavor is excellent-- but I'm going to try the yeasty one too- just
> > because.
> >
> > If, as my mom used to say, " the proof of a good bread is when you
> > don't feel the need to butter it' is true, then this stuff is the
> > bomb.
>
> So, what do you plan to serve it with? Brown bread and baked beans
> are indelibly linked for me.

Cream cheese is fantastic on brown bread.