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Boston Brown Bread

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“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.”
READY IN:
SERVES:
10
UNITS:
US

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!

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