Brown Bread in a Jar
What’s the easiest brown bread in a can recipe? The one that’s actually brown bread in a jar! Made with cornmeal, wheat, and rye flours, plus buttermilk and molasses, this brown bread in a jar recipe is the easy way to enjoy a mini Boston classic.
Easy Brown Bread in a Can Recipe
Photo Credit : Aimee SeaveyWhat’s the easiest brown bread in a can recipe? The one that’s actually brown bread in a jar! Made with cornmeal, wheat, and rye flours, plus buttermilk and molasses, this brown bread in a jar recipe is the easy way to enjoy a mini Boston classic.
This recipe is an adaptation of our Concord Brown Bread Muffin recipe, which was originally adapted from chef Jason Bond of Bondir in Concord, Massachusetts.
How to Make Brown Bread in a Jar
Yield:
3 pint-size loavesIngredients
Butter (for jars)
2/3 cup cornmeal
1/2 cup whole-wheat flour
1/2 cup rye flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon table salt
1 cup buttermilk
1/4 cup vegetable oil
1/3 cup molasses
1 large egg
Instructions
Preheat your oven to 325° and set a rack to the middle position. Generously grease 3 pint-size Mason jars and set aside.
In a large bowl, combine the cornmeal, wheat flour, rye flour, baking powder, soda, and salt. In a medium-size bowl, whisk together the buttermilk, oil, and molasses. Whisk the egg into the liquid ingredients. Add the liquid to the dry ingredients and stir. Divide the batter equally among the Mason jars.
Arrange the jars on a baking sheet, transfer the baking sheet to the oven, and bake for 35 minutes or until a tester comes out clean. Allow to cool, then remove the bread from the jars (run a butter knife along the inside of the jar if it needs help) and slice into rounds. Serve warm or at room temperature.
