Boston Brown Bread

Amazingly simple! Deliciously rich! Quick mix with a somewhat lengthy bake. So worth it! For the recipe ingredients I received a little help from Fannie Farmer. Yep, I grew up on canned brown bread … so, no family recipe. Homemade is so much better! Add a medley of seedless raisins or no raisins at all. It’s delicious.

Traditionally served with Boston Baked Beans. Try our many Baked Beans Recipes.

Preheat oven to 325 degrees
Butter (or cooking spray) a one pound coffee can or mold. (For extra help in removing the bread add a piece of parchment paper cut to fit the bottom only. Be sure to butter underneath the parchment and on top.) Try this mold on Amazon.

Whisk together the following ingredients:

1/2 Cup rye flour
1/2 Cup cornmeal
1/2 Cup wholewheat flour
1 Teaspoon baking soda
1/2 Teaspoon salt

Add the molasses and milk and mix until just incorporated.

1/3 Cup molasses
1 Cup buttermilk

Fold in 1/2 cup seedless raisins if desired. A mixture of raisins is a good change up.

Pour or spoon the thick mixture into the baking can and cover tightly with a piece of buttered foil over the top.

Place the baking can into a pot tall enough to hold a good amount of water around the can.

In a separate pot or kettle boil a good amount of water. Pour the boiling water around the can about half way up the side of the can.

Place this prepared can (surrounded by this hot water) into the oven and bake for 2 hours. Check for doneness with a skinny wooden skewer.

Remove from oven when done and let rest for 15 minutes or longer before removing from can.

Serve warm with butter. Good cold too.