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Boston Brown Bread Recipe

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3.9 from 6 reviews

Boston Brown Bread is a traditional steamed American bread made from a hearty blend of whole wheat flour, rye flour, cornmeal, and sweetened with molasses and raisins. This dense, moist bread is gently steamed rather than baked, resulting in a tender crumb with a slightly sweet and spiced flavor, perfect for serving warm with butter or alongside classic baked beans.

Ingredients

Dry Ingredients

  • 3/4 cup whole wheat flour
  • 1/2 cup rye flour
  • 1/2 cup finely ground corn meal
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp kosher salt
  • 1/2 tsp allspice
  • 3/4 cup raisins

Wet Ingredients

  • 1 cup buttermilk
  • 2 tsp vanilla extract
  • 1/2 cup Grandma’s Original Molasses

Instructions

  1. Prepare the steamer or oven: For stovetop steaming, set a steamer rack inside a tall stockpot and add water until it reaches one-third up the side of your coffee cans or loaf pan. Heat to medium. For oven steaming, preheat your oven to 325°F and bring a large pot of water to a boil; grease the inside of your cans or loaf pan and set aside.
  2. Mix dry ingredients: In a large bowl, whisk together the whole wheat flour, rye flour, cornmeal, baking soda, baking powder, kosher salt, allspice, and raisins ensuring an even distribution.
  3. Combine wet ingredients: In a separate bowl, mix buttermilk, vanilla extract, and molasses until smooth.
  4. Make the batter: Pour the wet mixture into the dry ingredients and stir well with a spatula to create a uniform batter.
  5. Fill molds: Quickly divide the batter into the greased loaf pan or canned molds, filling them up to two-thirds full. Cover tightly with foil; secure with a rubber band or kitchen twine if using cans to prevent spilling.
  6. Steaming on stovetop: Place the cans or loaf pan on the rack inside the pot. Pour in hot water until it reaches one-third the height of the containers. Cover the pot and reduce heat to low, simmering for about 2 hours. Check occasionally and add water as needed to maintain steam.
  7. Steaming in oven: Use a high-sided roasting pan to hold the can(s) or loaf pan. Pour boiling water into the roasting pan to one-third the height of the containers. Cover tightly with foil and bake in the preheated oven for 2 hours.
  8. Check doneness: The bread is done when a toothpick inserted in the center comes out clean or a thermometer reads 200°F to 205°F. If not done, cover again and steam for an additional 10 minutes.
  9. Cool the bread: Remove the cans using tongs, place them on a rack, and remove foil. Let the bread cool in the molds for 15 minutes. Then, turn cans upside down and gently tap to release the bread. Remove the bread from the loaf pan and allow it to cool completely on a wire rack, about 1 hour.
  10. Serve and store: Serve the bread warm with butter, cream cheese, or toasted slices. This bread is traditionally enjoyed alongside baked beans. Wrap leftovers tightly and refrigerate for up to five days.

Notes

  • This bread is traditionally steamed in coffee cans but can also be made in a loaf pan.
  • Make sure to maintain water level during steaming to prevent burning or drying out.
  • Check bread doneness with a toothpick or thermometer for best results.
  • Molasses and spices provide the characteristic flavor and moisture.
  • Store wrapped tightly to keep bread moist and fresh.

Find it online: https://marthatasty.com/boston-brown-bread-recipe/