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Donna R. Luis

Classic Boston Brown Bread

A moist, steamed quick bread made with rye flour, cornmeal, raisins, buttermilk, and blackstrap molasses. The finished loaves are tender, hearty, and pleasantly sweet, with a rich molasses flavor and soft crumb. Serve them plain or toasted alongside cream cheese for a classic, comforting finish.
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Prep Time 20 minutes
Cook Time 45 minutes
Cooling Time 1 hour 30 minutes
Total Time 2 hours 35 minutes
Servings: 14 servings
Course: Bread
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • Cooking spray for coating the cans
  • 1 cup rye flour 4.25 ounces; 120 g
  • 1/2 cup raisins 2.75 ounces; 75 g
  • 1/3 cup fine cornmeal 2.75 ounces; 75 g
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon Diamond Crystal kosher salt; for table salt use half as much by volume
  • 1 cup 240 ml buttermilk
  • 1/3 cup blackstrap molasses 2.75 ounces; 80 g
  • Cream cheese for serving

Equipment

  • 3 tall 14.5- to 15-ounce cans, approximately 4 inches tall and 2 3/4 inches wide
  • Cooking spray
  • Parchment paper
  • Medium mixing bowl
  • Whisk
  • Measuring cups and spoons
  • Heavy-duty rubber bands or string
  • 1 tall stockpot with a tight-fitting lid
  • Trivet or steamer insert
  • Tongs
  • Cooling rack
  • Wooden or metal skewer
  • Food thermometer

Method
 

  1. Prepare the Steaming Pot: Place a trivet or steamer insert in the bottom of a tall stockpot and add enough water to reach 1 1/2 inches above the trivet.
    Cover the pot tightly and bring the water to a simmer over medium-high heat.
  2. Prepare the Cans: Coat three 14.5- to 15-ounce cans, approximately 4 inches tall and 2 3/4 inches wide, with cooking spray.
    Place a round piece of parchment paper in the bottom of each can.
  3. Combine the Dry Ingredients: In a medium bowl, whisk together the rye flour, raisins, fine cornmeal, baking soda, and kosher salt until the ingredients are evenly distributed.
  4. Make the Batter: Add the buttermilk and blackstrap molasses to the dry mixture and whisk just until everything is combined. Avoid overmixing.
  5. Fill the Cans: Divide the batter evenly among the three prepared cans, using about 1 cup (200 g) of batter per can.
    Make sure the batter fills each can no more than two-thirds full.
  6. Cover the Cans: Place a small square of foil over the top of each filled can to create a lid, then secure the foil firmly with a heavy-duty rubber band or string.
  7. Position the Cans: Carefully place the covered cans upright on the trivet inside the pot.
    The water should reach approximately halfway up the sides of the cans; if it does not, add additional hot water.
  8. Steam the Bread: Cover the stockpot and return the water to a simmer over medium-high heat.
    Reduce the heat to medium-low and gently simmer the cans for 35 to 40 minutes.
  9. Check for Doneness: The bread is ready when it is set and gently pulling away from the sides of the cans.
    A skewer inserted into the center should come out with moist crumbs, while a thermometer inserted into the center should register between 200°F and 205°F.
  10. Remove and Cool: Using tongs, carefully remove the cans from the pot and place them on a cooling rack.
    Remove the foil lids and allow the bread to cool in the cans for 20 to 30 minutes.
  11. Release the Loaves: Turn each can upside down and tap the bottom with the heel of your palm to release the bread.
    Transfer the loaves to a wire rack.
  12. Cool Completely: Let the loaves cool completely on the wire rack for about 1 hour before serving.
  13. Serve and Rest: Serve the bread plain or toasted with cream cheese.
    For the best flavor, preferably allow the cooled loaves to rest until the next day so the flavors can meld and improve.

Notes

  • Use three 14.5- to 15-ounce cans that are approximately 4 inches tall and 2 3/4 inches wide for the intended loaf size.
  • Coat the cans thoroughly with cooking spray and line their bottoms with parchment to help the steamed bread release cleanly.
  • Keep the batter level below two-thirds of each can so there is enough room for the bread to set properly.
  • Make sure the steaming water reaches about halfway up the sides of the cans during cooking.
  • The finished bread should be set and gently pulling away from the can sides, with moist crumbs clinging to a skewer.
  • For table salt, use half the volume specified for Diamond Crystal kosher salt.
  • Allow the bread to cool completely before serving for the best texture.
  • Resting the cooled loaves until the next day allows the flavors to meld and improve.