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Authentic Boston Brown Bread Recipe

Authentic Boston Brown Bread Recipe

The rustic, old-fashioned flavor of this hearty bread is out of this world! Sharon Delaney-Chronis South Milwaukee, Wisconsin
TOTAL TIME: Prep: 20 min. Cook: 50 min. + standing YIELD:12 servings


  • 1/2 cup cornmeal
  • 1/2 cup whole wheat flour
  • 1/2 cup rye flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup buttermilk
  • 1/3 cup molasses
  • 2 tablespoons brown sugar
  • 1 tablespoon canola oil
  • 3 tablespoons chopped walnuts, toasted
  • 3 tablespoons raisins
  • Cream cheese, softened, optional


  • 1. In a large bowl, combine the first six ingredients. In another bowl, whisk the buttermilk, molasses, brown sugar and oil. Stir into dry ingredients just until moistened. Fold in walnuts and raisins. Transfer to a greased 8x4-in. loaf pan; cover with foil.
  • 2. Place pan on a rack in a boiling-water canner or other large, deep pot; add 1 in. of hot water to pot. Bring to a gentle boil; cover and steam for 45-50 minutes or until a toothpick inserted near the center comes out clean, adding more water to the pot as needed.
  • 3. Remove pan from the pot; let stand for 10 minutes before removing bread from pan to a wire rack. Serve with cream cheese if desired. Yield: 1 loaf (12 slices).

Nutritional Facts

1 slice: 124 calories, 3g fat (trace saturated fat), 1mg cholesterol, 145mg sodium, 23g carbohydrate (10g sugars, 2g fiber), 3g protein Diabetic Exchanges:1-1/2 starch, 1/2 fat

Reviews for Authentic Boston Brown Bread

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Reviewed Jun. 30, 2013

"Very good and very hearty."

Reviewed Sep. 25, 2012

"Thank you for this. I do not have the proper sized cans to make this like I used to and never thought of steaming it in a loaf pan. I love this with some authentic baked beans."

Reviewed Mar. 17, 2012

"Alittle gritty from the corn meal

pretty tasty"

Reviewed Jan. 12, 2012

"I love this bread for breakfast, and it's so healthy too. I'm happy when a recipie gets me to try something new and I end up liking it. But . . . my hubby and kids won't touch the stuff. All the more for me! Ha-ha!"

Reviewed Mar. 13, 2011

"i didn't have a rack so I laid some forks in the bottom of the pot and sat my cans on them, worked great."

Reviewed Sep. 9, 2010

"I put two loaf pans on the rack in my turkey roaster..worked great."

Reviewed Sep. 2, 2010

"Pack1966-remove both ends from green chile cans, water chestnut cans, etc. (couple inches deep and both top and bottom can be removed w. can opener) or buy (and wash!) 6-8 nuts (as in nuts and bolts) @ the hardware store that are about 1/4" thick to place the bread pan on."

Reviewed Sep. 1, 2010

"For those looking for a recipe w/o rye and can be baked in the oven:

Boston Brown Bread
traditionally served with hotdogs and beans
½ cup Flour
1½ tsp Salt
½ cup Corn Meal
¾ cup Dark molasses
2 cup Milk
¾ cup Sugar
1½ tsp Baking soda
3 cup Whole wheat flour
1 Egg
½ cup Melted shortening
½ cup Raisins (optional)
Sift flour, baking soda, sugar, and salt together. Mix in corn meal and whole wheat flour. Add remaining ingredients, mixing only until all flour is moistened. Pour into 2 greased 9 x 5 x 3" loaf pans. Bake at 300° for an hour and 15 minutes. Remove from pans and cool."

Reviewed Sep. 1, 2010

"Does anyone have a suggestion for this without the buttermilk? We're dairy-free but would love to try this."

Reviewed Mar. 3, 2010

"This is a wonderful recipe. My grandmother made Brown Bread almost every week and she used Greased Coffee Cans (they USED to be 1 lb cans then-a long time ago !)"

Reviewed Apr. 12, 2009

"I don't have a rack that fits into any of my pots (kettles). I do have loaf pan that fits into one pot, but no rack. What to do? Any suggestions? I can't even find a rack (to buy) of the correct size to fit. I really want to make this bread!"

Reviewed Jan. 13, 2009

"Can I leave out the rye flour and use all wheat flour?"

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