Old Fashioned Brown Bread
Experience the nostalgic charm of Old Fashioned Brown Bread, a hearty, steamed loaf that combines the wholesome flavors of whole wheat flour, cornmeal, and a touch of molasses for natural sweetness. This traditional recipe, often cooked in coffee cans for its signature cylindrical shape, is soft, moist, and lightly spiced, with optional raisins adding bursts of fruity richness. Perfect for pairing with butter, jam, or savory spreads, this classic brown bread is steamed to perfection using a stovetop or oven water bath, creating its tender crumb and rustic appeal. Ideal for nostalgic breakfasts or as a comforting side, this versatile bread is as satisfying as it is timeless.
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Recipe Information
Ingredients
- 2 cups Whole wheat flour
- 1 cup Cornmeal
- 1 cup All-purpose flour
- 2 teaspoons Baking soda
- 1 teaspoon Salt
- 2.5 cups Buttermilk
- 0.75 cup Molasses
- 0.5 cup Raisins (optional)
- 1 tablespoon Butter (for greasing pans)
Instructions
Prepare two empty coffee cans or pudding molds by greasing the insides with butter. Alternatively, you can use loaf pans if they fit inside your steamer or oven-safe pot.
In a large mixing bowl, combine whole wheat flour, cornmeal, all-purpose flour, baking soda, and salt. Stir thoroughly to ensure even distribution of dry ingredients.
In a separate bowl, whisk together the buttermilk and molasses until fully blended.
Gradually add the wet ingredients to the dry ingredients, stirring with a wooden spoon or spatula until just combined. Avoid over-mixing.
If using raisins, gently fold them into the mixture.
Divide the batter evenly between the prepared coffee cans or pans, filling each about 2/3 full to allow room for the bread to rise.
Cover each can or pan securely with aluminum foil to prevent water from seeping in during cooking.
If using a stovetop steamer setup, place a rack or trivet inside a large pot and pour in enough water to come halfway up the sides of the cans or molds. Bring the water to a simmer, place the bread-filled cans on the rack, and cover the pot with a lid. Steam for 2 hours, checking periodically to add more hot water if necessary.
If using an oven, place the cans or pans in a deep roasting pan filled with hot water (about halfway up the sides) and bake at 325°F (160°C) for 2 hours. Check periodically to replenish the water as needed.
Once cooking is complete, carefully remove the cans or molds from the water and allow them to cool for about 10 minutes. Run a knife around the edges to loosen the bread, then gently slide it out onto a wire rack to cool completely.
Slice and serve warm or at room temperature with butter, jam, or your topping of choice. Store leftovers in an airtight container for up to 3 days.
Nutrition Facts
Calories |
580 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 6.9 g | 9% | |
| Saturated Fat | 3.6 g | 18% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 16 mg | 5% | |
| Sodium | 872 mg | 38% | |
| Total Carbohydrate | 118.4 g | 43% | |
| Dietary Fiber | 7.7 g | 27% | |
| Total Sugars | 43.7 g | ||
| Protein | 13.8 g | 28% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 224 mg | 17% | |
| Iron | 5.1 mg | 28% | |
| Potassium | 1034 mg | 22% | |
*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.
