Boston Brown Bread

Boston Brown bread is chewy bread, made with rye and cornmeal, and with a density approaching traditional pumpernickel—studded with raisins. Molasses is added and gives the bread its signature rich color and sweet flavor. Brown bread is traditionally steamed, not baked, in a hot water bath. You can do this in one of two ways, in the oven or on the stovetop. Originally it was steamed over open fires because this what they had for cooking; ovens were not yet the norm then. This bread will take some time to cook. The slow steaming helps soften the corn meal. Traditionally brown bread is made in an old coffee can, but it can be made in any small loaf pan. Brown bread is dense, so you don’t need too much to get filled up.

The traditional New England Saturday-night supper is Boston Baked Beans and Brown Bread. It is often sliced into thick discs and smeared with cream cheese or butter and jam, or fried in butter and served with maple syrup for breakfast.

This recipe is similar to the one in the can at the grocery store, but many times better. To make this, save four 16-ounce fruit or vegetable cans - remove the label, wash and dry. The brown bread will freeze well and is also great toasted.

This is best made the night before, this way the flavor will be enhanced and you can clean up some of the mess the night before. Wrap the bread in foil, freeze a couple and just reheat in the oven. This is also a nice bread to bring camping or hiking. Keep in the can and just heat near the campfire (away from direct flames).

1 cup sifted rye flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 cup cornmeal
1 cup whole wheat flour
1 teaspoon cinnamon
1/2 teaspoon allspice
2 cups buttermilk
1 cup raisins
3/4 cup dark molasses

Sift together rye flour, baking powder, baking soda, and salt; stir in cornmeal, whole wheat flour, cinnamon, and allspice. Add buttermilk, raisins, and molasses; beat well.

Divide batter among 4 greased and floured 16-ounce fruit or vegetable cans (labels removed). Cover tightly with foil.

Place on rack in deep kettle; add boiling water to depth of 1 inch (cans should not be resting in water).

Cover; steam 3 hours, adding more boiling water if needed. Bread is done when it has risen almost to fill the can and the center has puffed slightly. (If center remains indented, steam 15 minutes or so more).

Cool 10 minutes. Remove bread, best done by removing bottom of can and pushing bread out of can. Wrap; store overnight.

Makes 4.