Boston Brown Bread
This classic Boston Brown Bread is a comforting staple that tastes like a warm hug. The combination of cornmeal and whole wheat flour creates a dense, satisfying crumb, while the molasses provides a deep, rich sweetness that cuts through the earthiness. Parboiled raisins add pockets of fruity chew throughout the loaf. Traditionally steamed, this method ensures the bread remains incredibly moist and tender, avoiding a dry crust. It’s perfect for Thanksgiving sides, paired with butter and honey for breakfast, or sliced thin for sandwiches. The flavor deepens as it sits, making it an excellent make-ahead dish that improves with age.
Description
This classic Boston Brown Bread is a comforting staple that tastes like a warm hug. The combination of cornmeal and whole wheat flour creates a dense, satisfying crumb, while the molasses provides a deep, rich sweetness that cuts through the earthiness. Parboiled raisins add pockets of fruity chew throughout the loaf. Traditionally steamed, this method ensures the bread remains incredibly moist and tender, avoiding a dry crust. It’s perfect for Thanksgiving sides, paired with butter and honey for breakfast, or sliced thin for sandwiches. The flavor deepens as it sits, making it an excellent make-ahead dish that improves with age.
Ingredients
- 1 c corn meal, sifted
- 2 c whole wheat flour, unsifted
- 2 t baking soda
- 1 1/2 t salt
- 1/2 c raisins, parboiled
- 3/4 c molasses
- 2 c buttermilk or sour milk
Directions
- 1 In a large bowl, combine the sifted corn meal, whole wheat flour, baking soda, and salt. Whisk or sift together to ensure even distribution of leavening.
- 2
Parboil the raisins by simmering them in water for a few minutes, then drain well and pat dry thoroughly with a paper towel to remove excess moisture.- 3
Stir the dried raisins into the dry flour mixture.- 4
Pour the wet mixture into the dry ingredients. Stir gently until just combined; do not overmix, as this can make the bread tough.- 5
Grease three one-quart molds (or a large steamer-safe container) generously with butter or oil. Divide the batter evenly among the molds, filling them only 2/3 full to allow room for expansion.- 6
After steaming, uncover the molds and place them in a 250°F oven for 25-30 minutes to dry out the tops and firm up the texture.- 7
Allow the bread to cool in the molds for 10 minutes before unmolding onto a wire rack.NoteStorage: Boston Brown Bread keeps well wrapped in plastic wrap or foil at room temperature for up to 5 days. It can also be frozen for longer storage.
Reheating: If serving leftovers, re-steam the loaf for 15-20 minutes to restore moisture and warmth.
Substitutions: If you don't have buttermilk, you can substitute sour milk or add 1 tablespoon of lemon juice or vinegar to 2 cups of regular milk and let it sit for 5 minutes.
Variations: Try adding 1/2 cup of chopped walnuts or pecans for extra crunch and flavor.
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