Boston Brown Bread New England
Transport your taste buds to historic New England with this classic Boston Brown Bread recipe—a moist, rich, and hearty loaf that’s steamed to perfection. Made with a wholesome trio of whole wheat flour, rye flour, and cornmeal, this traditional bread gets its signature sweetness from unsulphured molasses and optional pops of juicy raisins. The unique steaming method ensures a tender crumb while preserving its earthy flavor. Serve this time-honored favorite alongside baked beans or slathered in butter or cream cheese for an authentic New England dining experience. With no need for an oven and a prep time of just 15 minutes, this recipe is an easy yet impressive way to celebrate the culinary heritage of Boston. Perfect for cozy family meals or as a nostalgic treat!
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Recipe Information
Ingredients
- 1 cup Whole wheat flour
- 1 cup Rye flour
- 1 cup Cornmeal
- 1.5 teaspoons Baking soda
- 0.5 teaspoons Salt
- 2 cups Buttermilk
- 0.5 cups Unsulphured molasses
- 0.5 cups Raisins (optional)
Instructions
In a large mixing bowl, whisk together the whole wheat flour, rye flour, cornmeal, baking soda, and salt until well combined.
Add the buttermilk and molasses to the dry ingredients, stirring gently until just incorporated. Be careful not to overmix, as this can toughen the bread. If using raisins, fold them in now.
Grease a 1-quart (4-cup) heatproof pudding mold, coffee can, or similar container with butter or nonstick spray.
Pour the batter evenly into the prepared container, leaving at least 1 inch of space at the top for the bread to rise.
Cover the container tightly with aluminum foil to prevent water from seeping in.
Place the container in a large pot or Dutch oven. Add enough boiling water to the pot so it reaches halfway up the sides of the container.
Cover the pot with a lid and steam the bread over low heat for about 2 hours. Check periodically to ensure the water level doesn’t drop too low, and add more boiling water if necessary.
After 2 hours, insert a skewer or toothpick into the center of the bread. If it comes out clean, the bread is done. If not, steam for an additional 10-15 minutes and test again.
Carefully remove the container from the pot and allow it to cool for about 10 minutes. Then, run a knife around the edges of the mold and invert the bread onto a cooling rack.
Let the bread cool completely before slicing. Serve with butter, cream cheese, or alongside baked beans for a traditional New England meal.
Nutrition Facts
Calories |
2110 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.5 g | 37% | |
| Saturated Fat | 11.1 g | 55% | |
| Polyunsaturated Fat | 1.0 g | ||
| Cholesterol | 54 mg | 18% | |
| Sodium | 3625 mg | 158% | |
| Total Carbohydrate | 429.9 g | 156% | |
| Dietary Fiber | 50.5 g | 180% | |
| Total Sugars | 77.5 g | ||
| Protein | 60.8 g | 122% | |
| Vitamin D | 6.3 mcg | 32% | |
| Calcium | 689 mg | 53% | |
| Iron | 14.9 mg | 83% | |
| Potassium | 2681 mg | 57% | |
*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.
