{"id":308484,"date":"2018-01-01T00:00:00","date_gmt":"2017-09-24T23:58:00","guid":{"rendered":"http:\/\/origin-www.tasteofhome.com\/recipes\/authentic-boston-brown-bread\/"},"modified":"2025-01-17T07:09:02","modified_gmt":"2025-01-17T13:09:02","slug":"authentic-boston-brown-bread","status":"publish","type":"recipe","link":"https:\/\/www.tasteofhome.com\/recipes\/authentic-boston-brown-bread\/","title":{"rendered":"Boston Brown Bread"},"content":{"rendered":"
Boston brown bread lies at the crossroads of nostalgia and hearty comfort food. The fragrant, no-knead bread is sweetened with molasses and raisins, and pairs perfectly with other\u00a0New England recipes<\/a> like baked beans and sausage. It’s also delicious with your midday coffee or alongside a hot bowl of soup.<\/p>\n The earliest Boston brown bread recipes date back to the early American colonial period, when bakers would blend wheat and rye flours from Europe with the cornmeal introduced to them by Native Americans. The bread’s most distinctive feature is that it’s steamed, not baked like most homemade bread recipes<\/a>. Centuries ago, the loaves were steamed in kettles over open hearths. In the 1900s, home cooks found the bread could be steamed in empty coffee cans, an innovation that gave the bread its cylindrical and grooved shape.<\/p>\n We’ll walk you through how to make steamed Boston brown bread in a loaf pan, with a variation for making it in a can. If you prefer to bake Boston brown bread, we’ll also offer directions for the oven.<\/p>\n In a large bowl, combine the cornmeal, whole wheat flour, rye flour, baking soda, baking powder and salt. In a separate bowl, whisk the buttermilk, molasses, brown sugar and oil<\/p>\n Stir the wet ingredients into the dry ingredients until the dough is just moistened.<\/p>\n Fold in the chopped walnuts and raisins.<\/p>\n Transfer the dough to a greased 8×4-inch loaf pan, and cover the pan tightly with foil. Place a rack inside a boiling-water canner or other large, deep pot, and place the covered loaf pan on the rack. Add 1 inch of hot water to the bottom of the pot, and bring the water to a gentle boil.<\/p>\n Editor’s Tip:<\/em> When covering the loaf pan, make sure to seal the foil tightly around the edges of the pan. You want to trap all the steam inside so the bread cooks properly.<\/p>\n Cover the pot and steam the bread for 45 to 50 minutes or until a toothpick inserted in the center comes out clean. Check the pot several times during the steaming and replenish the water as needed.<\/p>\n Carefully remove the bread pan from the pot and let it stand for 10 minutes. Then, remove the bread from the pan and transfer it to a wire rack to cool. Serve sliced Boston brown with softened cream cheese, if desired.<\/p>\n To make Boston brown bread the old-fashioned way, use a 2-quart, cylindrical metal can to make one loaf. Alternatively, you can use three or four 15-ounce cans and make mini loaves instead. Grease the inside of the cans well and add the brown bread batter. Cover the tops tightly with foil and follow the steaming directions above.<\/p>\n Preheat the oven to 325\u00b0F. Mix the bread and transfer the dough to a greased 8×4-inch loaf pan as directed. Cover the top tightly with foil. Place the loaf pan in the oven and bake for about one hour or until a toothpick inserted in the center comes out clean.<\/p>\n Dense and moist Boston brown bread is best stored in the fridge to protect its flavor and quality. To keep it from drying out, wrap the cooled bread well in storage wrap or place it inside a resealable bag with the air removed.<\/p>\n Boston brown bread will last up to five days in the refrigerator as long as it’s wrapped tightly.<\/p>\n Yes, Boston brown bread freezes very well for up to three months. Wrap the cooled loaf tightly in storage wrap, then slide the loaf into a resealable freezer-proof bag or another freezer container<\/a>. Thaw the bread in the refrigerator overnight.<\/p>\n Boston brown bread is supposed to have a dense, moist texture, but it shouldn’t be doughy or gummy. If this is the case, it’s possible the loaf was underbaked. The brown bread should be baked until a toothpick inserted in the center comes out clean. You can also check the internal temperature with a thermometer; the bread is done when it reads 200\u00b0 to 205\u00b0.<\/p>\n Expired baking soda and baking powder are another reason why Boston brown bread could be too dense. You should test baking powder and baking soda<\/a>\u00a0before using them to make sure your quick bread will rise properly.<\/p>\n You may be able to use all-purpose flour instead of whole wheat or rye flour in Boston brown bread recipes, but it would require some testing and a little trial and error. Flours like wheat and rye absorb more liquid than white flour, so the dough may turn out soggy if you use a straight swap. You may need to add more all-purpose flour to the mixture than what’s called for in the recipe.<\/p>\n Also, substituting all-purpose flour will produce a lighter-colored, more mild-tasting loaf. In other words, it would drastically change two of the defining characteristics of true Boston brown bread.<\/p>\n One of the best things about Boston brown bread is its versatility; it can be enjoyed as a sweet treat or paired with savory dishes. Spread sliced brown bread (toasted or not) with softened cream cheese<\/a> or butter and cinnamon sugar and serve it for breakfast (or with afternoon tea or coffee). You can also turn the bread into\u00a0tea sandwiches<\/a> by spreading a thin layer of cream cheese between two slices, then cutting them in half or into triangles.<\/p>\n For a traditional take, try enjoying Boston brown bread like a New Englander. Pair a hearty, warming plate of Boston baked beans<\/a> with hot dogs or sausages, and serve it with sliced, buttered Boston brown bread on the side for sopping up the sauce. You can also pair this bread with chili recipes<\/a>, pot roast<\/a> or baked pork chops.<\/a><\/p>\n\n","protected":false},"excerpt":{"rendered":" New Englanders have been enjoying Boston brown bread for centuries. The dark, slightly sweet bread is rich with flavors of molasses, rye flour and raisins.<\/p>\n","protected":false},"author":7061,"featured_media":2104841,"comment_status":"closed","ping_status":"closed","template":"","meta":{"ep_exclude_from_search":false},"tags":[304032,305616,305615,304328,304998,305487,303966,304988,303887,305669,324623,304248,304150,303883,305031,304353],"categories-v2":[308623,310897,310890,308988,308319,308984,308481,308945,310796,308495,308935,308478,310938,309177,309591,309434,308476,308975,309005],"coauthors":[39567],"recommended_recipes":[{"post_title":"A Bit Nutty Boston Brown Bread","post_link":"\/recipes\/a-bit-nutty-boston-brown-bread\/","post_image":"\/wp-content\/uploads\/2017\/09\/exps133380__HCK153422B08_26_1b.jpg"},{"post_title":"Cape Cod Bay Brown Bread","post_link":"\/recipes\/cape-cod-bay-brown-bread\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps147741_HC173837C03_22_9b-e1724947220468.jpg"},{"post_title":"Old-Fashioned Brown 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Bread","datePublished":"2018-01-01","dateModified":"2025-01-17","prepTime":"PT20M","cookTime":"PT50M","totalTime":"PT01H10M","image":{"@type":"ImageObject","url":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/01\/Authentic-Boston-Brown-Bread_EXPS_FT25_42325_JR_0107_6.jpg","height":1200,"width":1200},"recipeCategory":"","description":"Boston brown bread is a New England classic. Made with rye flour, cornmeal, molasses, nuts and dried fruit, it's hearty and slightly sweet.","recipeIngredient":["1\/2 cup cornmeal","1\/2 cup whole wheat flour","1\/2 cup rye flour","1\/2 teaspoon baking powder","1\/2 teaspoon baking soda","1\/4 teaspoon salt","1 cup buttermilk","1\/3 cup molasses","2 tablespoons brown sugar","1 tablespoon canola oil","3 tablespoons chopped walnuts, toasted","3 tablespoons raisins","Cream cheese, softened, optional"],"recipeInstructions":[{"@type":"HowToStep","name":"Make the dough","text":"In a large bowl, combine the cornmeal, whole wheat flour, rye flour, baking soda, baking powder and salt. In a separate bowl, whisk the buttermilk, molasses, brown sugar and oil Stir the wet ingredients into the dry ingredients until the dough is just moistened. Fold in the chopped walnuts and raisins.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/01\/Boston-Brown-Bread_FT25_42325_JR_0107_1.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Prepare the steamer","text":"Transfer the dough to a greased 8x4-inch loaf pan, and cover the pan tightly with foil. Place a rack inside a boiling-water canner or other large, deep pot, and place the covered loaf pan on the rack. Add 1 inch of hot water to the bottom of the pot, and bring the water to a gentle boil. Editor's Tip: When covering the loaf pan, make sure to seal the foil tightly around the edges of the pan. You want to trap all the steam inside so the bread cooks properly.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/01\/Boston-Brown-Bread_FT25_42325_JR_0107_4.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Steam the bread","text":"Cover the pot and steam the bread for 45 to 50 minutes or until a toothpick inserted in the center comes out clean. Check the pot several times during the steaming and replenish the water as needed."},{"@type":"HowToStep","name":"Let the bread cool","text":"Carefully remove the bread pan from the pot and let it stand for 10 minutes. Then, remove the bread from the pan and transfer it to a wire rack to cool. Serve sliced Boston brown with softened cream cheese, if desired.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/01\/Boston-Brown-Bread_FT25_42325_JR_0107_5.jpg?fit=700,1024"}],"recipeYield":"1 loaf (12 pieces)","author":[{"@type":"Person","name":"Nancy Mock"}],"nutrition":{"@type":"NutritionInformation","calories":" 124 calories","fatContent":"3g fat (0 saturated fat)","cholesterolContent":"1mg cholesterol","sodiumContent":"145mg sodium","carbohydrateContent":"23g carbohydrate (10g sugars","fiberContent":"2g fiber)","proteinContent":"3g protein. Diabetic Exchanges<\/b>: 1-1\/2 starch"},"aggregateRating":{"@context":"http:\/\/schema.org\/","@type":"AggregateRating","ratingValue":4.375,"reviewCount":8,"worstRating":1,"bestRating":5},"review":[{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2010-03-03","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"ldavismst"},"reviewBody":"This is a wonderful recipe. My grandmother made Brown Bread almost every week and she used Greased Coffee Cans (they USED to be 1 lb cans then-a long time ago !)","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2019-09-27","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"pattiejean"},"reviewBody":"I love brown bread and was thrilled to try this recipe! It came out moist and delicious, perfectly cooked after 45 minutes. Next time I will make it in empty cans to make it even more authentic. I found the 3 tablespoons of raisins a little skimpy-will definitely add more next time.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2018-05-28","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"SusanSchindler"},"reviewBody":"I've eaten this before but this is my first time making it.lThis recipe looks like enough to make 2 cans.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2013-06-30","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"apschwartz"},"reviewBody":"Very good and very hearty.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2012-09-25","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"vicnmary45"},"reviewBody":"Thank you for this. I do not have the proper sized cans to make this like I used to and never thought of steaming it in a loaf pan. I love this with some authentic baked beans.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2012-01-12","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Sugarbearchef"},"reviewBody":"I love this bread for breakfast, and it's so healthy too. I'm happy when a recipie gets me to try something new and I end up liking it. But . . . my hubby and kids won't touch the stuff. All the more for me! Ha-ha!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2012-03-17","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"faeriedust"},"reviewBody":"Alittle gritty from the corn mealpretty tasty","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":3,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2016-09-19","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Redpunzel"},"reviewBody":"it was more like a loaf to me but it was fantastic to have with homemade beansmy guests loved it!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}}]},"video":{"data":{"status":204},"message":"No shortcode found in recipe"},"rms_legacy_id":"42325","romance_copy_dek":"Boston brown bread is a New England classic. 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Diabetic Exchanges<\/b>: 1-1\/2 starch, 1\/2 fat.","NoOfRatings":8,"GoogleImage16x9":"https:\/\/cdn3.tmbi.com\/toh\/GoogleImages\/Authentic-Boston-Brown-Bread_EXPS_FT25_42325_JR_0107_6.jpg","GoogleImage4x3":"https:\/\/cdn3.tmbi.com\/toh\/GoogleImagesPostCard\/Authentic-Boston-Brown-Bread_EXPS_FT25_42325_JR_0107_6.jpg","DefaultImageYn":false,"NativeRecipeTemplate":false,"IsMsn":false,"PinterestImage":"","CarouselImages":[],"SponsorLogoImage":"","SponsorID":"","GlobalCookingTips":[],"RecipeSpecificCookingTips":[]},"breadcrumb":[{"term_id":310890,"name":"Breads, Rolls & Pastries","slug":"breads-rolls-pastries","term_group":0,"term_taxonomy_id":310825,"taxonomy":"categories-v2","description":"Learning how to make bread and pastries from scratch is so satisfying for any home baker. 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\n
Directions<\/h2>\n
Step 1: Make the dough<\/h3>\n
TASTE OF HOME<\/span><\/span><\/p>\n
TASTE OF HOME<\/span><\/span><\/p>\n
TASTE OF HOME<\/span><\/span><\/p>\n
Step 2: Prepare the steamer<\/h3>\n
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Step 3: Steam the bread<\/h3>\n
Step 4: Let the bread cool<\/h3>\n
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How to Make Boston Brown Bread in a Can<\/h2>\n
How to Bake Boston Brown Bread in the Oven<\/h2>\n
Boston Brown Bread Variations<\/h2>\n
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How to Store Boston Brown Bread<\/h2>\n
How long does Boston brown bread last?<\/h3>\n
Can you freeze Boston brown bread?<\/h3>\n
Boston Brown Bread Tips<\/h2>\n
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Why is my Boston brown bread too dense?<\/h3>\n
Can you use all-purpose flour in Boston brown bread?<\/h3>\n
What can you eat with Boston brown bread?<\/h3>\n