Easy Boston Brown Bread
A hearty rye-and-cornmeal loaf steamed in cans, with molasses and raisins for deep flavor and tender slices.
Prep 15 min · Cook 40 min · Total 1 hr 25 min · Makes 3 small loaves
Ingredients
- 2/3 cup regular or blackstrap molasses
- 1/4 teaspoon salt
- 1 cup buttermilk
- 1/4 cup cornmeal
- 1 cup rye flour, or whole wheat
- 3/4 teaspoon baking soda
- 1/2 cup raisins
- Cream cheese to serve on the side
Directions
- Coat three 14-ounce cans with grease, then fit a round of parchment into the bottom of each one. In a large bowl, whisk all the ingredients together until the batter is smooth. Divide the batter among the cans.
- Cover each can with foil and tie the foil in place with string. Arrange the cans in a pot, then pour in hot water until it reaches halfway up the sides of the cans.
- Put the lid on the pot and warm it over medium high heat until the water simmers. Turn the heat down to low and let it bubble gently until the breads have set and are just starting to come away from the can sides, about 35 minutes. When you test the middle with a skewer, it should bring up moist crumbs.
- Lift the cans out of the pot, place them on a cooling rack, and take off the foil. Leave the bread to cool in the cans. Slide a knife around the inside edge to release each loaf, then invert the can and tap it onto the work surface to unmold. Serve with cream cheese.