Boston Brown Bread
A traditional New England steamed bread made with a hearty mixture of whole wheat, rye and all-purpose flours, sweetened with molasses and brown sugar. This moist, dense bread is baked in coffee cans for its distinctive cylindrical shape.
Ingredients
- •1 tablespoon butter plus more for serving, room temperature
- •2 cups whole milk
- •½ cup mild-flavored (light) molasses
- •¼ cup (packed) light brown sugar
- •1 teaspoon kosher salt
- •1¼ cups whole wheat flour
- •1 cup all-purpose flour
- •1 cup rye flour
- •⅓ cup cornmeal
- •1 tablespoons baking soda
- •1 teaspoon baking powder
- •1 cup raisins (optional)
- •Ingredient info
- •2 empty cans
- •2 cans clean 11-13-ounce coffee cans
Cooking Instructions
- 1.
Preheat oven to 350°F. Cut two 6" squares of foil. Coat insides of cans and one side of foil squares with 1 tablespoon butter. Stir milk and next 3 ingredients in a small saucepan over low heat until sugar dissolves and mixture is just warmed (do not boil). Whisk whole wheat flour and next 5 ingredients in a large bowl. Add milk mixture; whisk until smooth. Fold in raisins, if using. Divide batter between cans. Smooth tops.
15 min
- 2.
Cover cans with foil, butter side down. Secure foil with kitchen twine. Place cans foil side up in a deep roasting pan or a heavy shallow pot. Transfer pan to oven. Pour very hot water into pan to come about 3" up sides of cans.
10 min
- 3.
Bake until a skewer inserted through foil into the center of each loaf comes out clean, about 1 1/2 hours. Transfer to a wire rack. Let cool for 10 minutes. Run a thin knife around edges of cans. Invert to release loaves onto rack. Let cool completely. DO AHEAD: Bread can be made 3 days ahead. Wrap tightly in plastic; store at room temperature.
90 min
- 4.
Slice bread. Serve with soft butter.
5 min
