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Authentic Boston Brown Bread Recipe
Authentic Boston Brown Bread Recipe photo by Taste of Home
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Authentic Boston Brown Bread Recipe

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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
MAKES:12 servings
TOTAL TIME: Prep: 20 min. Cook: 50 min. + standing
MAKES: 12 servings

Ingredients

  • 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

Nutritional Facts

1 slice: 124 calories, 3g fat (0g saturated fat), 1mg cholesterol, 145mg sodium, 23g carbohydrate (10g sugars, 2g fiber), 3g protein Diabetic Exchanges: 1 starch, 0 fat.

Directions

  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).
Originally published as Authentic Boston Brown Bread in Taste of Home February/March 2009, p46


Reviews for Authentic Boston Brown Bread

AVERAGE RATING
(7)
RATING DISTRIBUTION
5 Star
 (2)
4 Star
 (4)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Redpunzel 254317
Reviewed Sep. 19, 2016

"it was more like a loaf to me but it was fantastic to have with homemade beans

my guests loved it!"

MY REVIEW
apschwartz 165980
Reviewed Jun. 30, 2013

"Very good and very hearty."

MY REVIEW
vicnmary45 210519
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."

MY REVIEW
faeriedust 210518
Reviewed Mar. 17, 2012

"Alittle gritty from the corn meal

pretty tasty"

MY REVIEW
Sugarbearchef 143322
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!"

MY REVIEW
recipecollector123 120280
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."

MY REVIEW
kmaier 179858
Reviewed Sep. 9, 2010

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

MY REVIEW
cheriwinkle 180072
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."

MY REVIEW
EileeenZ 179856
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."

MY REVIEW
Joy01 178726
Reviewed Sep. 1, 2010

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

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