Boston Brown Bread’s goth cousin, introducing Pittsburgh Black Bread… It has all the whole grain goodness of its relative, but the addition of black cocoa imparts a deeper, more complex flavor.
ingredients
makes 3 loaves
3.7 Ounces (about 3/4 cup plus 3 tablespoons) Dark Rye or Pumpernickel Flour
.5 Ounces (2 tablespoons plus 1 teaspoon) Black Cocoa
2.75 Ounces (about 2/3 cup) Cornmeal, fine ground preferred
2.75 Ounces (1/2 cup) Dried tart cherries, gold raisins, or other dried fruit and/or nuts, chopped as needed
1/4 teaspoon Table Salt
3/4 teaspoon baking soda
8 Ounces (1 cup) Buttermilk or Kefir, cold
2.75 Ounces (1/3 cup) Molasses (not blackstrap)
deviations & tips
Cut dried cherries in half for better distribution.
For Pittsburgh Black & Gold bread, use gold raisins.
The commonly used blackstrap molasses will add more bitterness to your loaf.
Brush the bottom and sides of 3-15 ounce cans with a little vegetable or other neutral oil. Place a round piece of parchment in the bottom of each can. In the bottom of a tall 6 quart or larger stockpot, place a wire steam rack or trivet. Fill with water so that it will go halfway up (or more) each can. Make sure that the pot’s lid can fit while the cans are in there. Bring water to boil over high; then reduce heat to maintain a simmer.
Pot fitted with steamer rack.
In a medium bowl, whisk together rye flour, cocoa, cornmeal, baking soda, and salt along with any dried fruit or nuts. Whisk in buttermilk and molasses until just combined. Divide batter evenly between prepared cans (about 7 ounces or less per can). Place a square of foil over the top of each can and secure with a rubber band or string.
Set cans on rack or trivet in the pot of water. The water should reach about halfway up the sides of the cans (if not, add additional hot water). If cans are floating, weigh them down with a small dish or bowl. Cover pot with lid. Increase heat to high to bring back to a simmer and reduce heat to about medium-low to maintain a simmer. Adjust heat as needed. Water should be bubbling but not at a full boil. Steam for about 35-40 minutes or until internal temperature reaches 200F-205F. An inserted skewer should come out with a few moist crumbs attached.
Utilize tongs to transfer cans to cooling rack. Allow to cool for 30 minutes. With a butter knife or offset spatula, loosen the sides of the loaves from the can. Remove by flipping over can and gently tapping. Return loaves to cooling rack and allow to cool for about an hour. Serve toasted and with butter or cream cheese. Store leftovers in airtight container.
Pittsburgh Black Bread with Dried Tart Cherries