Low Sodium Vegan Boston Brown Bread

Total time1 hr 25 min

Prep time15 min

Cook time1 hr

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

8 servings

½ cup whole wheat flour
King Arthur Baking Company 100% Whole Grain Whole Wheat Flour King Arthur Baking Company Stone Ground White Whole Wheat Flour - 5 Lb Arrowhead Mills Organic Stone Ground Whole Wheat Flour, 22 oz Aiva Products Aiva Whole Wheat Flour Kroger Traditional Whole Wheat Flour
See all
½ cup rye flour
½ cup fine yellow cornmeal
1 tsp baking soda
½ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
1 cup plant-based milk
1 tbsp apple cider vinegar
⅓ cup unsulfured molasses
1 tbsp neutral oil
½ cup raisins (optional)

Instructions

1
Grease the inside of two clean 15 oz cans with a thin layer of neutral oil. Set a wire rack or folded kitchen towel in the bottom of a large pot and place the cans on top. Fill the pot with enough water to come halfway up the sides of the cans, then remove the cans and bring the water to a simmer over medium heat.
2
Stir together the plant-based milk and apple cider vinegar in a small bowl and let stand for 2 minutes until slightly curdled.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!