Colonial Brown Bread
Transport your taste buds back in time with Colonial Brown Bread, a hearty and wholesome treat inspired by classic New England traditions. Made with a rustic blend of whole wheat flour, cornmeal, and rye flour, this steamed bread boasts a rich, earthy flavor enhanced by the natural sweetness of molasses. The unique preparation method—steaming the batter in snugly covered tin cans or loaf pans—yields a moist, dense texture that's deliciously satisfying. Optional raisins add a touch of chewiness and contrast, making each bite irresistible. This recipe is perfect as a comforting side for soups and stews or simply enjoyed with a smear of butter. Easy to make and packed with old-world charm, Colonial Brown Bread is a timeless favorite that celebrates homemade goodness.
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Recipe Information
Ingredients
- 2 cups Whole wheat flour
- 1 cup Cornmeal
- 1 cup Rye flour
- 2 teaspoons Baking soda
- 1 teaspoon Salt
- 0.75 cup Molasses
- 2 cups Buttermilk
- 1 cup Raisins (optional)
- 1 Butter or non-stick spray (for greasing)
- 4 cups Water (for steaming)
Instructions
Prepare a large pot or Dutch oven with a tight-fitting lid for steaming. Fill it with about 4 inches of water and bring it to a simmer on medium-low heat.
Grease two medium-sized (16-ounce) tin cans or small loaf pans thoroughly with butter or a non-stick spray. Ensure all interior surfaces are coated to make unmolding easier.
In a large mixing bowl, whisk together the whole wheat flour, cornmeal, rye flour, baking soda, and salt until fully combined.
In a separate bowl, mix the molasses and buttermilk until smooth. Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Do not overmix.
If adding raisins, gently fold them into the batter until evenly distributed.
Divide the batter evenly between the prepared cans or loaf pans, filling them about two-thirds full.
Cover each can or loaf pan tightly with aluminum foil, ensuring no steam can enter during cooking.
Carefully place the cans or pans into the pot of simmering water. The water should come halfway up the sides of the cans. Cover the pot with its lid.
Steam the bread for 2 hours, checking occasionally to ensure the water level remains constant. Add more hot water if necessary.
After 2 hours, carefully remove the cans or pans from the pot and allow them to cool for 10 minutes before removing the foil.
Run a knife around the edges to loosen the bread and gently unmold it onto a wire rack. Let the bread cool completely before slicing.
Serve warm or at room temperature, plain or with butter. Store leftovers in an airtight container for up to 3 days.
Nutrition Facts
Calories |
3573 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.8 g | 55% | |
| Saturated Fat | 19.1 g | 96% | |
| Polyunsaturated Fat | 1.1 g | ||
| Cholesterol | 85 mg | 28% | |
| Sodium | 5643 mg | 245% | |
| Total Carbohydrate | 764.2 g | 278% | |
| Dietary Fiber | 68.3 g | 244% | |
| Total Sugars | 308.2 g | ||
| Protein | 79.5 g | 159% | |
| Vitamin D | 6.6 mcg | 33% | |
| Calcium | 1279 mg | 98% | |
| Iron | 32.4 mg | 180% | |
| Potassium | 7314 mg | 156% | |
*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.
