Boston Brown Bread

Think of the texture of pound cake without the sweetness

Think of the texture of pound cake without the sweetness

This is a great bread for breakfast or barbecue or by itself. It is a very dense bread as well so a little goes a long way.

Normally Boston Brown Bread is cooked in an old metal coffee can but it seems my collection has disappeared since a recently kitchen clean out. It works just as well in loaf pans. It is steamed in the oven so have a good amount of time on hand to cook this. The below recipe makes two loaves.

Boston Brown Bread

  • 1 cup yellow cornmeal
  • 1 cup rye flour
  • 1 cup whole wheat flour
  • 1 1/2 tsp baking soda
  • 1 tsp salt
  • 3/4 cup dark molasses
  • 2 cups buttermilk
  • 1 tsp vanilla extract

Grease two loaf pans or old metal coffee cans. Mix cornmeal, rye flour, baking soda and salt. Add whole wheat flour and mix again. In another bowl, beat molasses, vanilla and buttermilk together. Add to dry ingredients and mix into thick batter. Fill each pan or can about two-thirds full. Cover with a sheet of foil and tie it tightly with baking twine. Place containers in a large baking pan and fill with boiling water to about 1/2 way up the containers. Steam in a preheated oven at 325 degrees for 2 1/2 hours. Remove from oven and check to see if a toothpick passes cleanly through the loaves. If it doesn’t, steam up to another 30 minutes. Remove from water, uncover and place on a a rack to cool for 1 hour before removing from containers.

About Rufus' Food and Spirits Guide

This blog attempts to collect some of the things I try to create with food and booze. Sometimes I succeed and sometimes I fail. My hope is to entertain and maybe help people think a little harder about what they decide to eat and drink.
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11 Responses to Boston Brown Bread

  1. Ruth says:

    You dislike raisins, right? Or did I dream that? I like the taste of this bread, just reading the ingredients. The one I remember was actually purchased in a can! Horrors.

  2. ChgoJohn says:

    I’m not at all familiar with Boston Brown Bread but, as Ruth said, with these ingredients, it must taste pretty good.

  3. Goes with baked beans, on Sunday nights ’round these parts…
    There’s even a way to make it in the crock pot 🙂

  4. Hmmmmm toasted? Very yummy I would think.

  5. sallybr says:

    Never had this bread before, heard about it, though. In a recent show on FoodTV Rachael Ray opened a can, cut the thing in slices and browned them lightly to serve with baked beans. I was wondering if a home made version of that existed. Amazing that just a couple of days after I watched the show, you posted the recipe!

  6. This brings back memories…

  7. egg me on says:

    Oh man! This is nothing like that stuff in a can!

  8. nrhatch says:

    My mom always baked it in a can . . . and served it with baked beans. 😀

  9. This looks delicious.

  10. This sounds a bit like treacle pudding we have in England, but not as sweet since you’re using black treacle (molasses). I can imagine it tastes quite rich and hearty, perfect for bbq’s. Love the colour!


  11. Pingback: Summers last hurrah; Labor Day grilling | Your Home with Karie Engels

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