Boston's Bread

Recipe is 300 years old, but still a very alive part of Boston’s tradition. Very nutritious, rich in flavour it's a good breakfast idea. You can pair it with butter, or greek yoghurt, or whatever you like. You can have it plain, with a cup of  tea - it’s going to be heaven! 
 
Dry Ingredients: 
 
½ cup Gram flour (chickpea flour) 
½ cup corn meal 
½ cup oat flour 
½ tsp baking powder 
½ tsp baking soda 
½ tsp salt 
 
Mix it well before adding wet ingredients, which are:
 
½ cup molasses (can be substituted with date syrup, or agave syrup)
1 small cup sour cream 
 
Bring it all together, stir well and pour in ½ cup of dry raisins 
 
Boston’s  bread should be baked in a can. So, once you have, for example pineapple from a can, save it for this recipe. You can not use very small ones of course, but ones which contains 700 grams or more, should be just fine. 
 
Place the butter inside preoiled can and preheat the oven. 
 
Bread also should be cooked in water bath (I know, I know, it is very demanding, but it will pay off in the end, because this method will guarantee you moist and soft final product). 
 
So, take a deep cooking pot, fill it half with water and place the can with the butter inside, as shown on picture.  Cover with aluminum foil, and put in the oven.   
 
Bake on 180C for 1 hour and 20 minutes
 
Once is done, place the can upside down and let it slip out by itself. 

Bostonski Hljeb

Recept je star skoro 300 godina, ali je i dalje vrlo prisutan kao dio bostonske tradicionalne kuhinje. Ljudi koji su ga kreirali su ocito imali ogranicen pristup vrstama brasna, pa vidimo da se sprema od, u to vrijeme, tipova brasna dostupnog siromasnom stanovnistvu. Vrlo je hranjiv i preporucuje se za dorucak. Uz puter, grcki jogurt ili kako vec zelite. I sam, uz salicu caja ce vam garantirati fantastican pocetak dana. 
 
Suhi sastojci:
1/2 solje brasna od slanutka 
1/2 solje palente 
1/2 solje razevog ili zobenog brasna 
1/2 kasicice praska za pecivo 
1/2 kasicice sode za pecenje 
1/2 kasicice soli 
 
Dobro sjedinite suhe sastojke prije nego dodate mokre, a oni su: 
 
1/2 solje melase. Mozete ju zamijeniti sirupom od datula ili agavinim sirupom...
1 mala casa pavlake. 
 
Izmijesajte i na kraju dodajte 1/2 solje suhih grozdjica. 
 
Bostonski hljeb se pece u konzervi. Pa kada, naredni put budete kupovali ananas iz konzerve ili bilo sta, sacuvajte jednu za ovaj recept. One sasvim male su neiskoristive, ali one sadrzaja od 700 i vise grama, bit ce sasvim ok. 
 
Bostonski hljeb se kuha i pece u isto vrijeme. Morate mu napraviti kupku :) Mozda zvuci zahtijevno, ali ustvari nije i na kraju ce se trud isplatiti jer ovaj metod garantira vrlo socan i fini krajnji proizvod. 
 
Dakle, uzmite duboku serpu, napunite ju do pola vodom, pa u tu vodu stavite konzervu. Kako sam prikazala na slici. Prekrijte alu folijom i pecite u zagrijanoj rerni na 180C. Pecite cc 1 sat i 20 minuta. Ovisno o jacini vase rerne, mozda ce to biti 5 minuta krace ili duze. 
 
Kada se ispece, okrenite konzervu naopacke i pustite da hljeb sam izadje van. 
 
Rezite kada se dobro ohladi.