For more than twenty-five years, Borealis Breads has been a vibrant and lasting part of Maine’s dynamic food scene. Relying on locally sourced ingredients and grains grown and processed right here in Maine, Borealis owner Jim Amaral was a pioneer in the local food movement and helped lead the way in Maine’s wheat and grain renaissance. Find his recipes for Traditional Maine Brown Bread and Pumpkin/Squash Bread below! And Be sure to check out Jim’s cookbook, Borealis Breads, available for sale at Now You’re Cooking.
Maine Brown Bread
Recipe
Ingredient Grams Volume
Whole Wheat Flour 100 2/3 cup
Whole Rye Flour 85 2/3 cup
Flint Cornmeal 90 2/3 cup
Baking Soda 5 1 tsp
Salt 5 1 tsp
Buttermilk 227 1 cup
Molasses, Unsulfured 160 1/2 cup
Procedure
Prep
Heavily grease (preferably with butter) the inside of the container you will be steaming whether it be a pudding mold, tin can or glass jar. Choose a deep pot that will accommodate the steamed bread container. Place a canning lid, metal rack, trivet or some other heat safe item in the bottom of the pan this will prevent scorching that would occur if the steamed bread container were in direct contact with the bottom of the pot. Put enough water in the pot so that the water will come ¾ ‘s of the way up the steamed bread container.
Measure And Mix The Batter
Measure the dry ingredients into a mixing bowl and briefly whisk to distribute evenly. In another bowl whisk together the wet ingredients. Add the wet mixture to the dry and fold with a spatula until all the ingredients are evenly incorporated and there are no lumps. Pour the batter into the buttered container and secure the cover, you may use tin foil as a cover as long as it is securely fastened with a piece of string. The closure needs to be tight enough to exclude any bubbling water from getting into the steamed bread container
Cook
Place the bread container into the pot of simmering water and ensure that the water comes ¾’s of the way up the container. Place a lid on the pot and continue to simmer gently. Steam the bread for 1 ½ hours. After 45 minutes top off the water in the pot so that it continues to cover ¾ ‘s of the bread container. When done remove the bread form the pot, remove the lid from the bread container and insert a thin skewer or long toothpick into the bread, when removed these should come out clean and the internal temperature of the bread should be at least 205° F. Gently slip the loaf out on to a cooling rack, it should come out easily and let cool.
Pumpkin/Squash Bread
(gluten free)
Recipe
Ingredient Grams Volume
Buckwheat Flour 60 14 cup 2 tbsp 2 tsp
Corn Flour 60 1/4 cup 1tbsp 2tsp
Flint Cornmeal 80 2/3 cup
Baking Soda 5 1 tsp
Salt 5 1 tsp
Cardamom 3 1 tsp
Mashed/Pureed Squash/Pumpkin 150 2/3 cup
Buttermilk 175 3/4 cup plus a smidge
Maple Syrup 150 1/2 cup
Procedure
Prep
You may used canned pumpkin in this recipe but I find that freshly cooked squash or pumpkin provides better flavor and texture.
Heavily grease (preferably with butter) the inside of the container you will be steaming whether it be a pudding mold, tin can or glass jar. Choose a deep pot that will accommodate the steamed bread container. Place a canning lid, metal rack, trivet or some other heat safe item in the bottom of the pan this will prevent scorching that would occur if the steamed bread container were in direct contact with the bottom of the pot. Put enough water in the pot so that the water will come ¾ ‘s of the way up the steamed bread container.
Measure And Mix The Batter
Measure the dry ingredients into a mixing bowl and briefly whisk to distribute evenly. In another bowl whisk together the wet ingredients including the squash. Add the wet mixture to the dry and fold with a spatula until all the ingredients are evenly incorporated and there are no lumps. Pour the batter into the buttered container and secure the cover, you may use tin foil as a cover as long as it is securely fastened with a piece of string.
Cook
Put a snug fitting lid on the pot Place the bread container into the pot of gently simmering water and ensure that the water comes ¾’s of the way up the container, continue to simmer gently. Steam the bread for 1 ½ hours. After 45 minutes top off the water in the pot so that it continues to cover ¾ ‘s of the bread container. When done remove the bread form the pot, remove the lid from the bread container and insert a thin skewer or long toothpick into the bread, when removed these should come out clean and the internal temperature of the bread should be at least 205° F. Gently slip the loaf out on to a cooling rack, it should come out easily Let it cool to room temp if you can resist that long!