Boston Brown Bread is a classic New England tradition, often served with baked beans for a hearty, old-time supper. Steamed rather than baked, this dense, moist bread is made with a mix of rye, cornmeal, and whole wheat flour, sweetened with molasses and studded with raisins. Its rustic flavor and tender crumb evoke generations past, when it was cooked in coffee cans on the stovetop. This recipe freezes beautifully, making it perfect to enjoy fresh and save for later.
This bread dates back to Colonial New England, when ovens were scarce and steaming was a practical way to make hearty loaves without baking. Traditionally paired with Boston baked beans on Saturday night suppers, it became a staple of frugal, nourishing meals—dense, sweet, and filling enough to feed a family through a long New England winter.
INGREDIENTS:
1 cup stone ground rye flour
1 cup stone ground cornmeal
1 cup stone ground whole wheat flour
1/2 teaspoon soda
4 teaspoons baking powder
1 teaspoon salt
3/4 cup molasses
1 3/4 cup buttermilk
1 cup raisins
METHOD:
Grease three 1-pound coffee cans or other cylindrical metal molds. Bring a large stockpot of water to a boil; place a rack in the bottom to keep molds elevated.
In a large bowl, whisk together rye flour, cornmeal, whole wheat flour, baking soda, baking powder, and salt. Stir in molasses, buttermilk, and raisins until just combined.
Divide batter evenly among prepared molds, filling each about two-thirds full. Cover tightly with greased foil, securing with kitchen string or rubber bands.
Place molds on the rack inside the boiling water bath. Water should come two-thirds up the sides of the molds. Cover the pot with a tight lid and steam over medium heat for about 3 hours, checking occasionally to maintain water level.
Carefully remove molds from the pot and discard foil. Place molds in a 300°F oven for 15 minutes to dry the tops slightly.
Let bread cool in molds for 10 minutes before unmolding. Slice into rounds and serve warm, traditionally with baked beans and butter.
YIELD: 3 loaves (coffee can size)
SERVING SUGGESTIONS:
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Slice and serve warm with butter alongside baked beans for a classic pairing.
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Spread with cream cheese or tangy goat cheese for a modern twist.
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Toast lightly and top with jam, honey, or apple butter at breakfast.
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Pair with hearty soups or stews in place of regular bread.
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Freeze extra loaves and reheat slices as needed—they’re just as delicious toasted after thawing.
