Steamed Boston Brown Bread with Cornmeal, Rye, and Molasses
This traditional Boston brown bread is a delightful blend of cornmeal, rye flour, and rich molasses, steamed to a moist, tender crumb. Toasted walnuts and plump raisins add texture and flavor in every bite.
Instructions
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1
In a large bowl, combine the cornmeal, whole wheat flour, rye flour, baking powder, baking soda, and salt. In another bowl, whisk the buttermilk, molasses, brown sugar, and oil. Stir the wet ingredients into the dry ingredients just until moistened. Fold in the toasted walnuts and raisins.
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2
Transfer the batter to a greased 8x4-inch loaf pan and cover with foil. Place the pan on a rack in a large pot or boiling-water canner filled with 1 inch of hot water. Bring the water to a gentle boil, cover, and steam the bread for 45-50 minutes, adding more water as needed, until a toothpick inserted in the center comes out clean.
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3
Remove the pan from the pot and let the bread stand for 10 minutes before removing it from the pan to a wire rack. Serve the Boston brown bread warm, with softened cream cheese if desired.
Nutrition Information
Per serving (based on 8 servings)
Nutrition information is automatically calculated and should be considered an estimate.
