Steamed Brown Bread
Discover the charm of traditional New England cuisine with this hearty Steamed Brown Bread recipe. Made with a wholesome blend of whole wheat flour, rye flour, and cornmeal, this molasses-sweetened bread boasts a rich, earthy flavor and dense yet tender texture. Steamed gently in a pudding mold or coffee can for two hours, this old-fashioned method creates a moist, sliceable loaf that pairs beautifully with butter, jam, or baked beans. Optional plump raisins add a subtle touch of sweetness, making it an irresistible addition to any meal. Quick to prepare and perfect for make-ahead occasions, this nostalgic bread is a true comfort food experience.
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Recipe Information
Ingredients
- 1 cup Whole wheat flour
- 1 cup Rye flour
- 1 cup Cornmeal
- 2 teaspoons Baking soda
- 0.75 teaspoon Salt
- 0.75 cup Molasses
- 2 cups Buttermilk
- 0.5 cup Raisins (optional)
- 1 teaspoon Butter or oil (for greasing)
- 4 cups Water (for steaming)
Instructions
Grease a 1-quart pudding mold or a heatproof bowl with butter or oil. If you do not have a pudding mold, you can also use an empty and cleaned coffee can with a tight-fitting lid.
In a large mixing bowl, whisk together the whole wheat flour, rye flour, cornmeal, baking soda, and salt until well combined.
Stir in the molasses and buttermilk until a thick batter forms. If using raisins, fold them into the batter at this point.
Pour the batter into the prepared mold or container, filling it about 2/3 full to allow room for the bread to rise.
Cover the mold tightly with its lid, or use a piece of foil secured with string if no lid is available. Make sure the cover is tightly sealed to prevent water from entering the batter.
Place a trivet or a rack in the bottom of a large pot or canning kettle. Add about 4 cups of water to the pot, ensuring the water level stays below the top of the trivet or rack.
Set the covered mold on the trivet in the pot. Cover the pot with its lid and bring the water to a gentle boil over medium heat.
Once boiling, reduce the heat to low and simmer the bread for 2 hours. Check occasionally to ensure the water hasn’t boiled away; add more boiling water as needed to maintain the level.
After 2 hours, carefully remove the mold from the pot using tongs or oven mitts. Let it cool for about 10 minutes before removing the lid or foil.
Run a knife around the edges of the bread to release it from the mold, then invert it onto a cooling rack to cool completely.
Slice and serve warm or at room temperature. Store any leftovers in an airtight container for up to 3 days.
Nutrition Facts
Calories |
2840 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.6 g | 42% | |
| Saturated Fat | 13.6 g | 68% | |
| Polyunsaturated Fat | 1.1 g | ||
| Cholesterol | 64 mg | 21% | |
| Sodium | 4964 mg | 216% | |
| Total Carbohydrate | 609.2 g | 222% | |
| Dietary Fiber | 50.5 g | 180% | |
| Total Sugars | 256.8 g | ||
| Protein | 60.9 g | 122% | |
| Vitamin D | 6.4 mcg | 32% | |
| Calcium | 1182 mg | 91% | |
| Iron | 26.2 mg | 146% | |
| Potassium | 6186 mg | 132% | |
*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.
