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Close-up of dense brown bread showing rich texture and cracked crust.

Traditional Boston Brown Bread

Traditional Boston Brown Bread steamed in a can with rye flour, whole wheat flour, cornmeal, molasses, milk, and raisins for a moist, hearty New England classic.
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Course: Bread, Side Dish
Cuisine: American, New England
Keyword: Traditional Boston Brown Bread
Prep Time: 15 minutes
Cook Time: 2 hours
Total Time: 2 hours 15 minutes
Servings: 10

Ingredients

  • 1 tablespoon unsalted butter for greasing
  • ½ cup rye flour
  • ½ cup whole wheat flour
  • ½ cup cornmeal
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ⅓ cup dark molasses
  • 1 cup milk
  • ½ cup raisins

Instructions

Preheat and Prepare the Baking Vessel

  • Preheat the oven to 325°F (163°C). Select a clean, oven-safe metal can, such as a 1-pound coffee can, to serve as the mold. Thoroughly grease the interior of the can with unsalted butter or baking spray.
  • Place the prepared can inside a deep baking dish that will accommodate both the can and a surrounding water bath.

Combine the Dry Ingredients

  • In a medium mixing bowl, whisk together the rye flour, whole wheat flour, cornmeal, baking soda, and salt. Ensure that the ingredients are evenly incorporated and free of lumps.

Incorporate the Wet Ingredients

  • Add the dark molasses and milk to the dry mixture. Stir gently until a uniform batter forms. The batter will be thick and slightly textured due to the cornmeal.
  • Fold in the raisins, distributing them evenly throughout the batter.

Fill and Seal the Mold

  • Transfer the batter into the prepared can, filling it approximately two-thirds to three-quarters full. Smooth the surface lightly with a spatula.
  • Cover the top of the can tightly with aluminum foil and secure it firmly to prevent steam from escaping during baking.

Prepare the Water Bath

  • Place the baking dish with the filled can into the oven. Carefully pour boiling water into the baking dish until it reaches a few inches up the sides of the can. This water bath creates a gentle steaming environment that produces the traditional moist texture of Boston Brown Bread.

Bake

  • Bake for approximately 2 hours. The bread is finished when it is firm to the touch and a skewer inserted into the center comes out clean.
  • Remove the baking dish from the oven and allow the bread to rest in the can for 10–15 minutes. If the bread has slightly pulled away from the sides, carefully invert the can to release the loaf.
  • Transfer to a wire rack and allow to cool completely before slicing.

Notes

To prepare a gluten-free version of Traditional Boston Brown Bread:
  • Substitute the rye flour and whole wheat flour with a certified gluten-free 1:1 baking flour blend that contains xanthan gum.
  • If the blend does not include xanthan gum, add ½ teaspoon to improve structure and binding.
  • Use certified gluten-free cornmeal to avoid cross-contamination.
  • The batter may appear slightly looser; this is normal for gluten-free formulations.
  • Bake as directed, checking for doneness with a skewer.
The texture will be slightly more delicate than the traditional version, but the characteristic molasses flavor and moist crumb will remain.