Shelia's Boston Brown Bread

Experience the nostalgic flavors of New England with Shelia's Boston Brown Bread, a hearty, steamed loaf brimming with rustic charm. Made with a wholesome blend of whole wheat flour, rye flour, and cornmeal, this recipe offers a naturally sweet richness from molasses and a tender crumb courtesy of buttermilk. The optional addition of raisins provides delightful bursts of sweetness, while the traditional steaming technique creates a moist, dense texture that's uniquely comforting. Perfectly baked in coffee cans or loaf pans, this versatile bread makes an excellent companion to baked beans, soups, or as a stand-alone treat with a pat of butter. Plus, its no-knead preparation and timeless appeal make it a must-try for both novice and seasoned bakers alike.

Nutriscore Rating: 68/100

Prep Time:15 mins

Cook Time:120 mins

Total Time:135 mins

Servings: 8

Ingredients

• 1 cup Whole wheat flour
• 1 cup Rye flour
• 1 cup Cornmeal
• 2 teaspoons Baking soda
• 0.5 teaspoon Salt
• 0.75 cup Molasses
• 2 cups Buttermilk
• 0.5 cup Raisins (optional)
• 1 tablespoon Butter (for greasing)
• 4 cups Water (for steaming)

Directions

Step 1

Preheat your oven to 350°F (175°C).

Step 2

Grease two 1-pound coffee cans or two 9x5-inch loaf pans with butter and set them aside.

Step 3

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

Step 4

Add the molasses and buttermilk to the dry ingredients and stir until the batter is smooth and no lumps remain. If you’re using raisins, fold them in at this point.

Step 5

Divide the batter evenly between the prepared coffee cans or loaf pans, leaving some room at the top as the bread will rise during cooking.

Step 6

Cover the tops of the cans or pans with aluminum foil, sealing tightly to prevent moisture from entering during steaming.

Step 7

Place the cans or pans into a large, deep roasting pan or Dutch oven. Pour enough boiling water into the roasting pan to come about halfway up the sides of the cans or pans.

Step 8

Carefully transfer the pan to the oven and steam the bread for 2 hours. Check periodically and add more boiling water to the pan if it begins to evaporate.

Step 9

After 2 hours, remove the bread from the oven and test for doneness by inserting a skewer or toothpick into the center. It should come out clean.

Step 10

Allow the bread to cool in the cans or pans for about 10 minutes, then remove it and let it cool completely on a wire rack before slicing.

Step 11

Serve warm or at room temperature, plain or with butter. This bread pairs wonderfully with baked beans or soups.

Nutrition Facts

Serving size	(2154.4g)

Amount per serving	% Daily Value*
Calories	2651.0

Total Fat 40.0g	0%
Saturated Fat 18.3g	0%
Polyunsaturated Fat 1.1g
Cholesterol 85.1mg	0%
Sodium 4413.9mg	0%
Total Carbohydrate 541.2g	0%
Dietary Fiber 47.3g	0%
Total Sugars 206.0g
Protein 58.3g	0%

Vitamin D 260.9IU	0%
Calcium 1130.0mg	0%
Iron 24.6mg	0%
Potassium 5547.8mg	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: 13.1%

Protein: 8.5%

Carbs: 78.5%