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.

Nutriscore Rating: 68/100

Prep Time:15 mins

Cook Time:120 mins

Total Time:135 mins

Servings: 8

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)

Directions

Step 1

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.

Step 2

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.

Step 3

In a large mixing bowl, whisk together the whole wheat flour, cornmeal, rye flour, baking soda, and salt until fully combined.

Step 4

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.

Step 5

If adding raisins, gently fold them into the batter until evenly distributed.

Step 6

Divide the batter evenly between the prepared cans or loaf pans, filling them about two-thirds full.

Step 7

Cover each can or loaf pan tightly with aluminum foil, ensuring no steam can enter during cooking.

Step 8

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.

Step 9

Steam the bread for 2 hours, checking occasionally to ensure the water level remains constant. Add more hot water if necessary.

Step 10

After 2 hours, carefully remove the cans or pans from the pot and allow them to cool for 10 minutes before removing the foil.

Step 11

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.

Step 12

Serve warm or at room temperature, plain or with butter. Store leftovers in an airtight container for up to 3 days.

Nutrition Facts

Serving size	(2449.2g)

Amount per serving	% Daily Value*
Calories	3572.6

Total Fat 42.8g	0%
Saturated Fat 19.1g	0%
Polyunsaturated Fat 1.1g
Cholesterol 84.7mg	0%
Sodium 5642.6mg	0%
Total Carbohydrate 764.2g	0%
Dietary Fiber 68.3g	0%
Total Sugars 308.2g
Protein 79.5g	0%

Vitamin D 262.8IU	0%
Calcium 1279.0mg	0%
Iron 32.4mg	0%
Potassium 7313.8mg	0%

*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.

Source of Calories

Fat: 10.2%

Protein: 8.5%

Carbs: 81.3%