This Boston brown bread recipe is a little more refined than traditional. I replaced rye flour with all-purpose flour, which traditionally would have been reserved for special days. That's why this brown bread is called "company's coming," when folks would bring out their best ingredients.Packed with raisins, you can serve this traditionally: fried in butter, or toasted and smeared with butter or cream cheese.
Prep time: PT10M
Cook time: PT120M
Total time: PT250M
Rating
4.8 stars (5 reviews)
Keywords
Boston brown bread, bread recipe, brown bread
Ingredients
1/2 cup all purpose flour
1/2 cup fine cornmeal
1/2 cup whole wheat flour or Graham flour
1 teaspoon kosher salt (or 3/4 teaspoon table salt or fine salt)
3/4 teaspoon baking soda
1 teaspoon cinnamon
1 cup raisins plumped in boiling water for 5 minutes (drained and cooled)
1/2 cup molasses
1 1/2 cups buttermilk
Categories
Muffins and Quick Breads
Cuisine
American
Steps
Set a pot large enough to fit an 8 1/2" x 4 1/2" loaf pan inside. Place a steamer basket or a trivet inside to keep the pan off the bottom of the pot. Fill with 2" of water and start bringing it to a boil.
Line your loaf pan with parchment and generously butter it.
In a large bowl, combine all purpose flour, cornmeal, whole wheat flour, salt, baking soda, and cinnamon. Whisk well to combine evenly.
Add the cooled raisins.
Whisk together the molasses and the buttermilk.
Pour the wet mixture into the dry mixture and stir/fold to combine.
Pour into the prepared pan and carefully lower into the pot. Moderate the heat to maintain a low boil and put the lid on.
Let the bread steam for two hours.
At the end of 2 hours. carefully remove to a cooling rack. Loosen the sides of the bread from the pan and allow to cool for 2 hours in the pan.
Remove the bread from the pan, peel off the parchment, and allow to cool completely.
