Boston Brown Bread-Traditional Steam/Bake Method

Boston Brown Bread

Makes 2 loaves

Rate This Recipe


1 cup stone-ground rye flour

1 cup stone-ground corn meal

1 cup stone-ground graham flour (whole wheat)

1/2 tsp. baking soda

4 tsps. baking powder

1 tsp. salt

3/4 cup molasses

1 3/4 cup 2 % milk

1 cup raisins


Butter and flour the inside of 2 (1 pound) coffee cans.  Place a rack or trivet in the bottom of a large kettle.  Fill kettle with water and bring to a boil.  Meanwhile, in a large bowl combine dry ingredients and whisk to combine.  In a separate bowl, combine molasses and milk; add to dry ingredients and mix well.  Fold in raisins.  Fill coffee cans 2/3 full; cover with aluminum foil and secure with cooking twine or a thick rubberband. Place cans on trivet in kettle. Water should come up about 1/2 way up the side of the cans.  Place lit on the kettle, keep water at a simmer, and steam bread for 3 hours.  Remove from kettle and remove foil covers.  Place cans in a 300༠F oven for 10 minutes to “dry”.  Allow to cool. With a butter-knife, carefully loosen bread from sides of can, remove and slice.

Tags: , , , , , , , ,

Categories: Rate This Recipe

Author:Rebecca Rogers

Author-Food Journalist-Food Photographer


Subscribe to our RSS feed and social profiles to receive updates.

No comments yet.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: