Boston Brown Bread

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Originating in the New England states. This traditional Boston brown bread uses three great Hodgson Mill Flours/Meals; Rye flour, Whole Wheat Graham Flour and Yellow or White Cornmeal. Using the steam bake method gives this bread a wonderful moist texture.

Ingredients

Directions

Preheat oven to 325°F. Grease three 1 lb. coffee cans liberally.  Start a very large stock/soup pot of water to boil on stove. Heat enough water in the pot so when you put the batter filled cans in the pot there is enough water to come half way up the cans. If you are using one large pot make sure there is enough room and the cans are not crowded. 

Mix dry ingredients together. Add molasses and milk, blend well. Add fruit and nuts if desired. Spoon the batter into prepared cans, filling 2/3 full. Cover tightly with aluminum foil. Secure with string if needed. Place  batter filled cans in the pot of boiling water, making sure water goes at least half way up the side of the can. Place pot in preheated oven and allow to steam for 2 hours. Check the water level after 1 hour. Add more boiling water as needed. After 2 hours check bread for doneness by sticking a skewer into the bread; it will come out clean when done. Remove bread from oven, remove foil and cool on a wire rack for 1 hour before unmolding.

 

NOTE:  This bread freezes great. Thaw before serving.

 



3 loaves 8-10 slices per loaf Print this Recipe

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