Boston Brown Bread in a Pressure Cooker
Discover the charm of old-fashioned Boston Brown Bread made effortlessly in a pressure cooker! This hearty bread combines the earthy flavors of whole wheat flour, rye flour, and cornmeal, sweetened with rich molasses and studded with juicy raisins for a touch of natural sweetness. The pressure cooker method not only saves time but also produces the bread's signature moist, tender texture reminiscent of traditional steamed baking. Perfectly spiced and wonderfully wholesome, this recipe is a delightful accompaniment to soups, stews, or a simple spread of butter. With minimal prep and a short cook time, you can enjoy a nostalgic New England classic in no time!
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Recipe Information
Ingredients
- 1 cup Whole wheat flour
- 1 cup Rye flour
- 0.5 cup Yellow cornmeal
- 2 teaspoons Baking powder
- 0.5 teaspoons Salt
- 0.5 teaspoons Baking soda
- 1.5 cups Buttermilk
- 0.5 cup Molasses
- 0.5 cup Raisins
- 4 cups Water (for steaming)
Instructions
Prepare your pressure cooker by adding 4 cups of water to the bottom and inserting a trivet (or rack) to elevate the bread mold above the water level.
Lightly grease a 4-cup heatproof mold or metal coffee can to prevent sticking, and set it aside.
In a large mixing bowl, whisk together the whole wheat flour, rye flour, cornmeal, baking powder, salt, and baking soda until well combined.
In a separate bowl, whisk the buttermilk and molasses together. Add this wet mixture to the dry ingredients and stir until just combined. Be careful not to overmix.
Fold in the raisins gently to distribute them evenly throughout the batter.
Pour the batter into the prepared mold, leaving about 1 inch of space from the top to allow for expansion.
Cover the mold tightly with aluminum foil to prevent water from getting into the batter during steaming.
Place the covered mold onto the trivet inside the pressure cooker.
Seal the pressure cooker lid according to the manufacturer's instructions and set it to pressure cook on high for 50 minutes.
Once the cooking time is up, allow the pressure to release naturally for 10 minutes, then carefully perform a quick release to release any remaining pressure.
Remove the mold from the pressure cooker using oven mitts or tongs, and let it cool for 5–10 minutes.
Run a knife around the edges of the mold to loosen the bread, then carefully unmold it onto a cooling rack.
Slice and serve warm with butter or cream cheese, if desired. Enjoy!
Nutrition Facts
Calories |
342 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 2.9 g | 4% | |
| Saturated Fat | 1.3 g | 6% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 7 mg | 2% | |
| Sodium | 524 mg | 23% | |
| Total Carbohydrate | 73.5 g | 27% | |
| Dietary Fiber | 6.7 g | 24% | |
| Total Sugars | 32.0 g | ||
| Protein | 7.9 g | 16% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 147 mg | 11% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 761 mg | 16% | |
*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.
