Boston Brown Bread
Boston Brown Bread is a classic New England favorite known for its hearty texture, rich flavor, and unique preparation method. Made with a wholesome blend of whole wheat flour, rye flour, and cornmeal, this recipe is naturally sweetened with unsulfured molasses and complemented by the pop of juicy raisins. Unlike traditional baked breads, Boston Brown Bread is steamed, creating a moist and tender loaf that’s perfect for slicing. This old-fashioned bread is traditionally served warm with butter or paired with baked beans for the ultimate comfort meal. With its earthy sweetness and nostalgic charm, this timeless recipe is a must-try for fans of historical cuisine and rustic flavors. Perfect for gatherings or cozy evenings, Boston Brown Bread is as satisfying as it is steeped in tradition. Keywords: Boston Brown Bread, New England recipe, steamed bread, molasses bread, traditional bread recipe.
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Recipe Information
Ingredients
- 1 cup Whole wheat flour
- 1 cup Rye flour
- 1 cup Cornmeal
- 2 teaspoons Baking soda
- 1 teaspoon Salt
- 2 cups Buttermilk
- 0.75 cup Unsulfured molasses
- 0.5 cup Raisins
- 4 cups Water (for steaming)
Instructions
Prepare your steaming setup: Fill a large pot with about 2 inches of water and place a steaming rack or trivet in the bottom. The water level should not touch the bottom of the bread pan. Bring to a gentle simmer while preparing the batter.
Grease a 1-quart loaf pan or 3 empty 16-ounce food-safe cans. Make sure the containers you choose can fit inside your steaming pot with the lid on.
In a large mixing bowl, combine the whole wheat flour, rye flour, cornmeal, baking soda, and salt. Stir until evenly mixed.
In a separate bowl, whisk together the buttermilk and molasses until fully combined.
Gradually pour the wet ingredients into the dry ingredients. Stir until just combined, then fold in the raisins.
Pour the batter evenly into the prepared containers, filling each no more than 2/3 full to leave room for expansion during cooking.
Cover each container tightly with aluminum foil to prevent water from entering during steaming.
Place the prepared containers on the steaming rack or trivet inside the pot. Cover the pot with a lid.
Steam over medium-low heat for 2 hours, checking occasionally to ensure the water level remains sufficient. Add more boiling water if needed.
After 2 hours, remove the containers carefully using tongs or oven mitts. Allow the bread to cool for 15 minutes before unmolding.
Slice and serve warm with butter, or alongside baked beans for a traditional New England pairing.
Nutrition Facts
Calories |
1788 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.1 g | 16% | |
| Saturated Fat | 1.7 g | 8% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4921 mg | 214% | |
| Total Carbohydrate | 401.5 g | 146% | |
| Dietary Fiber | 50.9 g | 182% | |
| Total Sugars | 55.0 g | ||
| Protein | 45.2 g | 90% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 123 mg | 9% | |
| Iron | 14.6 mg | 81% | |
| Potassium | 1977 mg | 42% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
