How to Make Boston Brown Bread

Whisk together dry ingredients: rye flour, whole wheat flour, cornmeal, baking soda, baking powder, and salt.

In a separate bowl, whisk together wet ingredients: buttermilk, molasses, and butter.

Stir in raisins to the wet mixture.

Combine wet and dry ingredients until no streaks of flour remain.

Prepare two 28-ounce cans by spraying the insides with vegetable oil spray.

Portion the batter into the prepared cans using a scoop.

Cover the tops of the cans tightly with aluminum foil to prevent moisture from entering.

Place the cans in a pot with 3 quarts of simmering water, ensuring the water comes halfway up the sides of the cans.

Cover the pot and steam the bread for 2 hours, checking the water level periodically.

After 2 hours, check the bread for doneness by removing one can and testing it.

Let the bread cool in the cans for 20 minutes, then remove from the cans and cool for an additional hour before slicing.

Equipment Needed

Allergens