Easy Boston Brown Bread Recipe In A Can

In a large bowl, add 1 cup all purpose flour.

Add 1/2 cup finely ground cornmeal, ensuring it's finely ground to avoid lumps.

Add 1 cup rye flour.

Add 1 teaspoon baking powder and 1/2 teaspoon baking soda, breaking up any lumps with your hand.

Add 1/2 teaspoon salt and whisk the dry ingredients together.

In a separate bowl, add 1 cup buttermilk and 1/2 cup molasses, whisking them together.

Combine the wet ingredients with the dry ingredients, mixing by hand until well combined.

Prepare a 28-ounce tin can by buttering the inside and covering it tightly with foil.

Fill a pot with hot water and place a steaming tray inside, ensuring the water reaches the bottom of the tray.

Once the water is simmering, place the can in the pot, cover with a lid, and steam for about 45 minutes to 1 hour, checking at the 45-minute mark.

Once done, the bread should be firm when pressed on top. Remove from the pot and let it cool before slicing.

Equipment Needed

Allergens