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.

Nutriscore Rating: 67/100

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
• 0.75 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)

Directions

Step 1

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.

Step 2

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

Step 3

Stir in the molasses and buttermilk until a thick batter forms. If using raisins, fold them into the batter at this point.

Step 4

Pour the batter into the prepared mold or container, filling it about 2/3 full to allow room for the bread to rise.

Step 5

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.

Step 6

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.

Step 7

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.

Step 8

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.

Step 9

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.

Step 10

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.

Step 11

Slice and serve warm or at room temperature. Store any leftovers in an airtight container for up to 3 days.

Nutrition Facts

Serving size	(2232.4g)

Amount per serving	% Daily Value*
Calories	2839.8

Total Fat 32.6g	0%
Saturated Fat 13.6g	0%
Polyunsaturated Fat 1.1g
Cholesterol 63.8mg	0%
Sodium 4963.8mg	0%
Total Carbohydrate 609.2g	0%
Dietary Fiber 50.5g	0%
Total Sugars 256.8g
Protein 60.9g	0%

Vitamin D 256.8IU	0%
Calcium 1182.0mg	0%
Iron 26.2mg	0%
Potassium 6185.8mg	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: 9.9%

Protein: 8.2%

Carbs: 81.9%