Boston Brown Bread
A dense, slightly sweet steamed bread made with whole wheat, rye, and cornmeal — a New England classic. Dark, moist, and perfect with baked beans or cream cheese.
- Total time
- 45 min
- Servings
- 8
- Calories
- 285
- Protein
- 5g
Ingredients
- ¾ cup whole wheat flour
- ¾ cup rye flour
- ¾ cup cornmeal (yellow, polenta-style)
- 1 teaspoon baking soda
- ¾ teaspoon fine sea salt
- 1 cup unsulfured molasses
- 1 cup unsweetened applesauce
- ½ cup water
- ¾ cup raisins (optional)
Instructions
- 1
Fill a large pot (at least 8 quarts) halfway with water and bring it to a boil over high heat — you'll be steaming the bread using boiling water, so this is your cooking vessel. While the water heats, prepare the bread mixture.
- 2
In a medium bowl, whisk together 0.75 cup whole wheat flour, 0.75 cup rye flour, 0.75 cup cornmeal, 1 teaspoon baking soda, and 0.75 teaspoon fine sea salt until evenly combined. Make sure there are no clumps of baking soda — breaking them up now prevents bitter pockets in the bread.
- 3
In a separate larger bowl, whisk together 1 cup unsulfured molasses, 1 cup unsweetened applesauce, and 0.5 cup water until completely smooth. If you're using raisins, stir in 0.75 cup of them now — they'll plump slightly as they soak.
- 4
Pour the wet ingredients into the dry ingredients and stir with a wooden spoon until just combined — the batter will be thick and slightly lumpy, like cake batter. Do not overmix; stop as soon as no flour streaks remain.
- 5
Lightly oil two 4-cup coffee cans or pudding molds (or one 8-cup mold if you have it) with neutral oil — this prevents the bread from sticking. If using coffee cans, leave the tops open. Divide the batter evenly between the cans, filling each about three-quarters full.
- 6
Cover each can tightly with aluminum foil, shiny side down, to prevent water from dripping into the bread. You can also use the original plastic lids if they're heatproof.
- 7
Carefully lower the covered cans into the boiling water using tongs — the water should come halfway up the sides of the cans. The water should be boiling steadily but not violently. Reduce the heat to medium-high so the water maintains a gentle, rolling boil.
- 8
Cover the pot partially with a lid to trap steam while allowing some ventilation — this keeps the water hot but prevents overflow. Steam for 3 to 3.5 hours. The bread is done when a wooden skewer inserted into the center comes out clean or with just a few moist crumbs. Check the water level every 45 minutes, adding more boiling water if it drops below the halfway mark on the cans.
- 9
Carefully remove the cans from the hot water using tongs and let them cool on a wire rack for 10 minutes. Run a thin knife around the inside edge of each can to loosen the bread, then turn it out onto the rack to cool completely — about 30 minutes. The bread will be very tender when warm, so handle it gently.
- 10
Once completely cool, slice the bread into 0.5-inch-thick rounds using a serrated bread knife with a gentle sawing motion — the bread is dense and moist, so a sharp knife and a light touch prevent crushing. Serve at room temperature or toast lightly. Boston brown bread keeps refrigerated in an airtight container for up to 5 days, and it reheats beautifully in a steamer or on a covered plate in the oven at 300°F for 10 minutes.
Tools you’ll need
- large pot (8+ quarts)
- two 4-cup coffee cans or pudding molds (or one 8-cup mold)
- aluminum foil
- tongs
- medium mixing bowl
- large mixing bowl
- whisk
- wooden spoon
- instant-read thermometer (optional)
- wooden skewer
- wire cooling rack
- thin knife
- serrated bread knife
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