Boston Brown Bread Sweet Success

If you’ve ever longed for a slightly sweet but satisfying afternoon snack, or even simple breakfast, look no further.

Try this Boston Brown Bread with a little light peanut butter for a snack, or with light cream cheese for a satisfying breakfast (with coffee of course). It could even be an appetizer, a special treat for bread-loving people!

Though this is not the traditional Boston Brown Bread, in which one steams the bread in a can, and uses no wheat flour, it is a tasty variation! I lessened the dark brown sugar called for to 1/2 cup, instead of the 2/3 cup the recipe suggests. The bread still came out sweet, but not overwhelmingly so.

Time was also a problem. If you try the recipe, consider baking it at 325 degrees for 60 minutes. The loaf started to get too brown at the 45 minute mark, at the requisite 350 degrees. Needless to say I didn’t leave the loaf in for 60 minutes, as I would have had a burned loaf of Boston Brown Bread!

Sweet and Filling

The Germans aren’t the only ones with a penchant for delicious bread. I wonder what they’d think of this particular loaf. Biting into a toasted slice, you can taste the dark molasses and brown sugar. It’s one of those breads that really fills you up. Part whole wheat, part regular flour, with buttermilk mixed in, it’s so simple to make you can whip it up on a ‘school night.’

Would Germans Try It?

Speaking of school, perhaps this Boston Brown Bread would be a good mid-morning snack with Gouda cheese for some schoolchildren in Germany. According to Graham Tappenden, a resident of Germany, many schoolchildren there take a pack lunch which they eat mid-morning to stave off hunger pains. After school lets out in Germany, many kids go home to eat a big meal (lunch) with their families.

Find out more about German bread and food in the second part of the podcast with Graham (about 19 minutes). Click play below or download the episodes and listen to them at your convenience.

Photos by Kelly Estes