Boston Brown Bread

How to Make Boston Brown Bread

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1. Grease a 1.2-litre (2-pint) pudding basin thoroughly with butter, and cut a piece of foil about 10 cm larger than the top of the basin. Grease one side of the foil.

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2. Whisk the rye flour, wholemeal flour, cornmeal, bicarbonate of soda and salt in a large bowl.

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3. Whisk the buttermilk and molasses together, pour into the dry ingredients and stir until just combined. Fold in the raisins.

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4. Spoon the batter into the basin, so that it comes about two-thirds of the way up. Fold a pleat in the foil, set it on top, greased side down, and tie it tightly under the rim with string.

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5. Set the basin on a trivet or an upturned heatproof saucer in a large, deep pot. Pour in boiling water to come halfway up the sides of the basin.

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6. Cover the pot, bring to a gentle simmer and steam for 2 hours 30 minutes, topping up with boiling water when needed, until a skewer pushed into the middle comes out clean.

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7. Lift out the basin, remove the foil and cool for 10 minutes. Run a knife around the edge and turn the loaf out onto a rack. Serve warm, in thick slices.

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Tips for Making Boston Brown Bread

• Fill the basin only two-thirds full. The batter rises as it steams, and it needs room.
• Keep the water at a gentle simmer and check it every 30 minutes. If the pot boils dry, the basin cracks and the bread scorches.
• Use plain molasses, not blackstrap. Blackstrap is very bitter and makes an overpowering loaf.

Common Substitutions & Variations

• Out of buttermilk? Stir a tablespoon of lemon juice or vinegar into the same amount of ordinary milk and let it sit five minutes before using.

What to Serve with Boston Brown Bread

• Boston baked beans
• Cream cheese
• Butter and hot coffee

Storing & Reheating Boston Brown Bread

Keeps wrapped in the fridge for 5 days. Slices toast well and freeze for 3 months. Reheat slices in the microwave for 20 seconds or toast them.

Boston Brown Bread FAQ: Common Questions

Boston Brown Bread Nutrition

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.