Boston Brown Bread New England Recipe

Name: Boston Brown Bread New England
Prep time: 20 min
Cook time: 140 min
Total time: 160 min
Yield: Serves 1 or more
Ingredients: 1 cup rye flour; ½ cup cornmeal; 1 teaspoon baking soda; ½ teaspoon salt; Dark Molasses; 1 cup milk; 1 large egg; 1 cup raisins

Dive into the rich history of New England with this authentic Boston Brown Bread recipe! Inspired by the Vegetarian Planet's 1997 cookbook, this slightly different take on a classic delivers a moist, subtly sweet, and deeply flavorful loaf perfect for breakfast, brunch, or a comforting afternoon snack. Steamed to perfection in coffee cans, this recipe is surprisingly easy and yields a unique texture you won't find anywhere else. Get ready to impress your friends and family with this timeless treat!

Prep Time 20 mins

Cook Time 140 mins

Calories 193.7 kcal

Protein 8g

Rating 5.0 (1 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Boston Brown Bread New England

1 cup rye flour
½ cup cornmeal
1 teaspoon baking soda
½ teaspoon salt
Dark Molasses
1 cup milk
1 large egg
1 cup raisins

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How to Make Boston Brown Bread New England

Preheat oven to 350°F (175°C).
In a medium bowl, whisk together 1 cup rye flour, ½ cup cornmeal, 1 teaspoon baking soda, and ½ teaspoon salt.
In a large bowl, combine ½ cup warmed molasses, 1 cup milk, and 1 large egg. Whisk until well combined.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
Stir in 1 cup raisins.
Grease two 1-pound coffee cans thoroughly with butter or cooking spray.
Divide the batter evenly between the two prepared cans. Cover each can tightly with aluminum foil, securing with string or rubber bands.
Place the cans in a large stockpot. Add enough water to reach about 2 inches up the sides of the cans.
Bring the water to a boil over high heat. Once boiling, reduce heat to low, cover the pot, and steam for 2 hours, maintaining the water level by adding more hot water as needed.
After 2 hours, carefully remove the cans from the pot using tongs. Let the bread cool in the cans for 20 minutes.
Run a butter knife around the edges of the bread to loosen it from the cans. Invert the cans onto a wire rack or serving plate to release the bread.
Let the bread cool completely before slicing and serving with butter or your favorite spread. Enjoy!