Total Time
Prep 0 mins
Cook 0 mins

This bread dates back to Colonial days. Made from rye and wheat flours, cornmeal, molasses and raisins. Boston Brown Bread is always steamed (rather than baked) in a large can or mold. It is traditionally served along with a steaming plate of Boston Baked Beans.

Ingredients Nutrition

Directions

  1. Preheat oven to 375 F.
  2. Grease a 16 oz coffee can (or 1 qt pudding mold or baking dish) with butter.
  3. In a large bowl, combine both wheat and rye flours, cornmeal, baking soda and salt.
  4. Stir in molasses and milk; add raisins and mix to blend.
  5. Fill coffee can (or mold/baking dish) with batter; it should come up to about 2/3 of the way to the top.
  6. Cover top of the can with foil and tie with butcher's twine to make it airtight.
  7. Place can (or mold/baking dish) into a larger, deep baking dish.
  8. Using a pitcher, carefully pour hot water into the baking dish so that the water comes about halfway up the outside of the coffee can (or mold/baking dish); place in the oven.
  9. Allow bread to steam for 2 hours, check water level after 1 hour and add more water if needed.
  10. To check if the bread is done, carefully remove twine and foil and stick a wooden skewer into the middle and pull it out.
  11. If the Skewer is clean, the bread is done; if the bread needs additional cooking time, cover with new foil and twine and allow to steam until done.
  12. Enjoy!
Most Helpful

i made this just as printed except i used bushes bean cans the 28 oz. size.its important to not over cook them or the bread will be to dry;a great recipe thanks from a old new englander

oldcrow March 14, 2009

This was a wow. It brought back memories of childhood. And it was easier than I had imagined. Thank you.

Cookworm April 09, 2008

Worked great in the coffee can. Make sure you grease the coffee can good. We will be making this again soon.

thurstondonnie January 24, 2008