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Authentic Boston Brown Bread

 Authentic Boston Brown Bread
The rustic, old-fashioned flavor of this hearty bread is out of this world! Sharon Delaney-Chronis South Milwaukee, Wisconsin
12 ServingsPrep: 20 min. Cook: 50 min. + standing


  • 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


  • 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 8-in. x 4-in. loaf pan; cover with foil.
  • 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.
  • Remove pan from the pot; let stand for 10 minutes before removing

2 of 2

Authentic Boston Brown Bread (continued)

Directions (continued)

  • bread from pan to a wire rack. Serve with cream cheese if desired.
  • Yield: 1 loaf (12 slices).
Nutritional Facts: 1 slice equals 124 calories, 3 g fat (trace saturated fat), 1 mg cholesterol, 145 mg sodium, 23 g carbohydrate, 2 g fiber, 3 g protein. Diabetic Exchanges: 1-1/2 starch, 1/2 fat.