This Old-Fashioned Boston Brown Bread is a moist, slightly sweet, and hearty bread traditionally steamed rather than baked. Made with a mix of rye, whole wheat, and cornmeal, it has a rich molasses flavor that pairs perfectly with baked beans or butter. It’s a classic New England favorite and a must-try for lovers of rustic, wholesome bread.
Ingredients:
- 1 cup whole wheat flour
- 1 cup rye flour
- 1/2 cup cornmeal
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup molasses
- 2 cups buttermilk (or 2 cups milk with 2 tablespoons vinegar or lemon juice)
- 1/2 cup raisins (optional)
Instructions:
- Prepare the Steaming Setup: Fill a large pot with about 2 inches of water and place a rack or inverted heatproof bowl inside to keep the bread pan above the water level. Bring the water to a gentle simmer.
- Grease the Pan: Grease a 1-pound coffee can, pudding mold, or tall cylindrical pan. Line the bottom with parchment paper if desired.
- Mix the Dry Ingredients: In a large bowl, whisk together the whole wheat flour, rye flour, cornmeal, baking soda, and salt.
- Combine the Wet Ingredients: In a separate bowl, mix the molasses and buttermilk. Gradually stir the wet ingredients into the dry ingredients until just combined. Fold in the raisins if using.
- Fill the Pan: Pour the batter into the prepared pan, filling it about 2/3 full. Cover tightly with foil to prevent water from seeping in.
- Steam the Bread: Place the pan on the rack inside the pot. Cover the pot with a lid and steam the bread for 2-3 hours, checking periodically to ensure there’s enough water in the pot. The bread is done when a skewer inserted into the center comes out clean.
- Cool and Serve: Let the bread cool for 10 minutes before carefully removing it from the pan. Slice and serve warm with butter or alongside baked beans.
Nutrition (per slice, based on 10 slices):
- Calories: 190
- Protein: 4g
- Carbohydrates: 38g
- Fat: 1g
- Saturated Fat: 0g
- Cholesterol: 5mg
- Sodium: 300mg
- Fiber: 3g
- Sugar: 12g
Leave a Reply