Old-Fashioned Boston Brown Bread

Old-Fashioned Boston Brown Bread: A Hearty Slice of New England Tradition

Few recipes evoke the warmth and charm of old New England kitchens quite like Boston Brown Bread. This steamed, slightly sweet, hearty bread is rich in history and flavor, tracing its roots back to colonial times. Traditionally made with a mix of cornmeal, rye flour, and whole wheat flour, it was a staple in many households — especially served with baked beans and hot dogs on Saturday nights.

Unlike typical oven-baked loaves, Boston Brown Bread is uniquely steamed, giving it a moist, dense texture and a deep, molasses-sweet flavor that’s perfect for breakfast, a rustic side dish, or a snack slathered with butter or cream cheese. Let’s take a look at how to make this comforting classic the traditional way — no baking required.

A Bit of History

Boston Brown Bread emerged in the early days of American colonization when ingredients like refined wheat flour and ovens were scarce. Home cooks relied on cornmeal, rye, and molasses, steaming the bread in coffee cans or pudding molds on the stovetop.

The result was a nourishing bread that used affordable ingredients and kept well — perfect for the New England climate. It was often served with Boston baked beans, making a hearty and economical meal that still holds nostalgic value for many families today.

Old-Fashioned Boston Brown Bread Recipe

Ingredients:

1 cup rye flour
1 cup whole wheat flour
1 cup cornmeal
1 tsp baking soda
1/2 tsp salt
3/4 cup molasses
2 cups buttermilk (or milk + 1 tbsp vinegar or lemon juice)
Optional: 1/2 cup raisins or chopped dates for a bit of sweetness

Equipment:

1–2 empty coffee cans or heatproof molds (greased)
Large stockpot or Dutch oven with lid
Rack or inverted plate for steaming

Instructions:

1. Prepare the Molds

Grease the inside of your coffee cans or molds generously. This will help the bread release easily once steamed.

2. Mix the Dry Ingredients

In a large bowl, combine rye flour, whole wheat flour, cornmeal, baking soda, and salt.

3. Add the Wet Ingredients

Stir in the molasses and buttermilk until just combined. If you’re using raisins or dates, fold them in at this point. The batter will be thick and sticky.

4. Fill the Cans

Spoon the batter into the prepared cans, filling them no more than two-thirds full to allow for expansion during cooking. Cover each can tightly with foil or a lid to keep out water.

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