Food Recipes Using Malt Syrup (Extract)
Posted by Bob Skilnik on June 25, 2007
New Englanders have made Boston Brown Bread a nostalgic part of their culinary history, but it wasn’t always so. Sometime after wheat’s abundance, and the resultant light-colored bread that became common in New England, a longing for the coarser breads of harder times inspired the creation of this dark bread. The combination of rye and cornmeal or Graham meal and cornmeal, plus the addition of molasses—cooked by steaming—are the keys to making authentic Boston Brown Bread. Malt syrup, however, pushes traditional molasses aside in this next recipe.
Boston Brown Bread
1 cup rye-meal
1 cup granulated corn meal
1 cup graham flour
½ cup Schlitz Malt Syrup (hop flavored)
2 cups sour milk, or 1 ¾ cups of sweet milk or water
¾ tablespoon [baking] soda
1 teaspoon salt
Method: Mix and sift the dry ingredients, add the Schlitz Malt Syrup (hop flavored) dissolved in a little hot water, and the milk. Stir until well mixed, turn into a well buttered mold and steam for 3 ½ hours.