Canning Bread - Boston Baked Bread

photo: Lisa Muhammad
Don't you just want to eat this off the page? I do. 
photo: Lisa Muhammad
Guess what? You can make this using the water bath method of canning. I'll explain below. This recipe is a very popular New England traditional bread. It is a favorite served with Boston Baked Beans. 

When I was growing up in Boston, it was not uncommon to find this on the store shelves. There are several versions. I love this bread. It sort of taste like a bran muffin.  Most recipes call for corn meal in addition to the flour. However, I do not eat cornmeal. As the Honorable Elijah Muhammad taught, in How To Eat To Live, we are forbidden to eat it, because it's too hard on the digestive system. 

I substituted the cornmeal with
Farina (Cream of Wheat or also known as Malto-Meal).

Now, the USDA & FDA does NOT approve of canning bread. I'm fully aware of that. I don't quite understand that, since New England Brown Bread or Boston Brown Bread comes in a can?  

The same people who approve of Monsanto manufacturing GMO seeds, and allow so many drugs to be approved, that wreck havoc on our lives say we should not can bread. I don't get it??? So, if you do bake this bread, this is a disclaimer,  you do so at your own risk.

The Pilgrims or old folk also baked this bread in coffee cans. They steamed it in a can on top of the stove. That's what I did. 

Here's how I did it.

I got my big water bath pot cleaned and ready.
Put about 4 inches of water in it, but don't heat it up yet.
I put my clean WIDE MOUTH pint jars in the oven at 250 degrees for 25 minutes. I used wide mouth in order to get the bread out easy. The regular pint jars have a curved shoulder. The bread would be hard to release from regular pint jars. You would have to dig around it to get it out. 

This recipe made up 3 pint size jars of bread and one 1/2 pint jar. 


Butter for greasing loaf pans or coffee cans
1 cup all-purpose flour or 1/2 cup whole wheat and 1/2 cup all purpose
1 cup rye flour
1 cup Farina (Cream of Wheat or Malto Meal) 1/2 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon allspice
1 cup molasses (any kind)
2 cups buttermilk (if you don't have butter milk just add 2 tablespoons of vinegar or lemon juice to regular milk and you'll have buttermilk, that's what I did).
2 teaspoon vanilla extract (optional)
1 cup raisins (optional) I did not add raisins

1. Mix the dry ingredients and raisins (optional) in a separate bowl and set aside.

2. Take your jars out of the oven and place them on a towel. They will be very hot, so be careful. The reason you'll do this now is because we want the jars to cool off a little before we put the batter in. But be warm enough for the oil or butter. 

photo: Lisa Muhammad

3. Next, heat up the canning pot.  Remember we're NOT covering the jars with water, like we do when we are canning our fruits, but we want just enough to come up around the jars, about 3-4 inches. We going to STEAM the bread.

4. While the water is heating up take a little butter or oil and grease the inside of the jars and set aside.

5. Pour the liquid ingredients into the dry ingredients and mix well.

6. Pour the batter into the jars, about 3/4 full.

photo: Lisa Muhammad
7. Wipe the jar edges with a clean cloth. Use a little vinegar as it helps to remove any grease.

8. Put the lids and bands on the jars and place the jars in the canning pot.
I know the jar in the picture is not 3/4 full, but 1/2 full. That's the little 1/2 pint jar of the remaining batter. It did fill the jar however, when it rose.
photo: Lisa Muhammad

Bring to a boil and process for 1 1/2 hours. 
photo: Lisa Muhammad
Remove jars and place on a towel. 
photo: Lisa Muhammad
Allow to cool and then label the jars. 

photo: Lisa Muhammad
Control yourself. Don't eat them now. Put them away, at least for a day as the Messenger taught us. SMILE.

I've been told that some breads last a VERY long time. A year or even several.