Bushnell Brown Bread
Delight in the warm, nostalgic flavors of Bushnell Brown Bread, a hearty, steamed loaf brimming with rustic charm. This unique recipe combines whole wheat flour, all-purpose flour, cornmeal, and rolled oats for a rich, multi-textured base, while molasses and optional raisins add a wholesome sweetness. Steamed to tender perfection in a pudding mold or coffee can, this bread offers a moist, dense crumb and an earthy, old-fashioned appeal. Perfect as a comforting breakfast or a side dish, serve it warm with a smear of butter or your favorite jam. With its simple ingredients and time-honored steaming technique, Bushnell Brown Bread is a must-try for lovers of traditional homemade bread.
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Recipe Information
Ingredients
- 1.5 cups Whole wheat flour
- 0.5 cups All-purpose flour
- 0.5 cups Cornmeal
- 0.5 cups Rolled oats
- 1 teaspoons Baking soda
- 0.5 teaspoons Salt
- 2 cups Buttermilk
- 0.5 cups Molasses
- 0.5 cups Raisins (optional)
- 1 tablespoons Butter (for greasing the mold)
- 4 cups Water (for steaming)
Instructions
Grease a 1.5-quart heatproof pudding mold or a large coffee can with butter. Set it aside.
In a large mixing bowl, combine the whole wheat flour, all-purpose flour, cornmeal, rolled oats, baking soda, and salt. Stir well to ensure the dry ingredients are evenly distributed.
In another bowl, whisk together the buttermilk and molasses until smooth and well blended.
Gradually pour the wet mixture into the dry ingredients, stirring gently to combine. Do not overmix; the batter should be thick but pourable.
If using raisins, fold them into the batter at this stage.
Pour the batter into the prepared mold, filling it about 3/4 of the way to allow room for the bread to expand as it steams.
Cover the mold tightly with aluminum foil or its matching lid to prevent steam from entering.
Place a large pot or stockpot with a tight-fitting lid on the stove. Add enough water to come halfway up the sides of the mold (approximately 4 cups) and bring it to a gentle simmer.
Carefully place the mold into the pot and cover the pot with its lid. Adjust the heat to maintain a simmer — do not let the water boil vigorously.
Steam the bread for 2 hours, periodically checking to ensure the water level stays consistent. Add more hot water as needed.
After 2 hours, carefully remove the mold from the pot and let it cool for 10-15 minutes. Remove the foil or lid and gently loosen the edges of the bread with a knife if needed.
Turn the bread out onto a cooling rack and allow it to cool completely before slicing.
Serve slices of the Bushnell Brown Bread warm or at room temperature, accompanied by butter or jam.
Nutrition Facts
Calories |
2484 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.0 g | 50% | |
| Saturated Fat | 18.6 g | 93% | |
| Polyunsaturated Fat | 1.0 g | ||
| Cholesterol | 84 mg | 28% | |
| Sodium | 3051 mg | 133% | |
| Total Carbohydrate | 493.9 g | 180% | |
| Dietary Fiber | 38.3 g | 137% | |
| Total Sugars | 195.8 g | ||
| Protein | 62.5 g | 125% | |
| Vitamin D | 6.6 mcg | 33% | |
| Calcium | 1040 mg | 80% | |
| Iron | 23.6 mg | 131% | |
| Potassium | 4747 mg | 101% | |
*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.
