Steamed Brown Bread Recipes

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AUTHENTIC BOSTON BROWN BREAD



Authentic Boston Brown Bread image

The rustic, old-fashioned flavor of this hearty Boston brown bread is out of this world! -Sharon Delaney-Chronis, South Milwaukee, Wisconsin

Provided by Taste of Home

Time 1h10m

Yield 1 loaf (12 slices).

Number Of Ingredients 13

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

Steps:

  • In a large bowl, combine the first six ingredients. In another bowl, whisk the buttermilk, molasses, brown sugar and oil. Stir into dry ingredients just until moistened. Fold in walnuts and raisins. Transfer to a greased 8x4-in. loaf pan; cover with foil., Place pan on a rack in a boiling-water canner or other large, deep pot; add 1 in. of hot water to pot. Bring to a gentle boil; cover and steam for 45-50 minutes or until a toothpick inserted in the center comes out clean, adding more water to the pot as needed. , Remove pan from the pot; let stand for 10 minutes before removing bread from pan to a wire rack. Serve with cream cheese if desired.

Nutrition Facts : Calories 124 calories, Fat 3g fat (0 saturated fat), Cholesterol 1mg cholesterol, Sodium 145mg sodium, Carbohydrate 23g carbohydrate (10g sugars, Fiber 2g fiber), Protein 3g protein. Diabetic Exchanges

BOSTON BROWN BREAD



Boston Brown Bread image

Bread in a can? That's right! Along with Boston baked beans, one of New England's greatest manufacturing feats has been this hearty brown bread, steamed right in the can. Serve this easy homemade version with cream cheese or salted butter. Toast if desired.

Provided by Smart Cookie

Categories     Bread     Quick Bread Recipes

Time 1h10m

Yield 6

Number Of Ingredients 14

2 (15-ounce) cans
cooking spray
⅓ cup all-purpose flour
⅓ cup rye flour
⅓ cup fine yellow cornmeal
¾ teaspoon baking soda
½ teaspoon baking powder
½ teaspoon kosher salt
1 cup buttermilk
⅓ cup molasses
1 egg
2 tablespoons light brown sugar
½ cup dried currants
kitchen twine

Steps:

  • Clean two 15-ounce cans thoroughly and remove any labels. Spray the insides with cooking spray. Put a kettle on to boil.
  • Whisk all-purpose flour, rye, cornmeal, baking soda, baking powder, and salt together in a large bowl. Mix buttermilk, molasses, egg, and brown sugar together in a separate bowl. Combine molasses mixture with the flour mixture and stir in currants.
  • Divide the batter between the prepared cans. Cover the tops with foil lightly sprayed with cooking spray; secure with twine.
  • Place the cans on a rack inside of a large stockpot and pour the boiling water into the pot until it comes halfway up the cans. Bring to a simmer over medium heat. Place a lid on top of the pot and reduce heat to low. Continue simmering until a skewer inserted into the bread comes out with minimal moist crumbs, 35 to 40 minutes.
  • Remove the cans from the pot using tongs, remove the foil tops, and cool on a wire rack for 15 minutes. Turn cans upside down and gently shake to loosen the bread. Return to wire rack to cool completely.

Nutrition Facts : Calories 207.2 calories, Carbohydrate 45 g, Cholesterol 32.6 mg, Fat 1.6 g, Fiber 2.1 g, Protein 4.6 g, SaturatedFat 0.5 g, Sodium 422.3 mg, Sugar 24.8 g

BOSTON BROWN BREAD



Boston Brown Bread image

A New England staple, this wholesome bread uses three different kinds of flour and is baked in a can. Martha made this recipe on episode 706 of Martha Bakes.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Bread Recipes

Yield Makes 1 large or 2 small loaves

Number Of Ingredients 11

Unsalted butter, room temperature, for cans
1/2 cup graham flour
1/2 cup rye flour
1/2 cup yellow cornmeal
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon kosher salt
1 cup sour cream
1/2 cup molasses
1/4 cup water
1/2 cup raisins (optional)

Steps:

  • Preheat the oven to 350 degrees with the rack placed in the lower third. Generously butter one 28-ounce can (or two 15 1/2-ounce cans). Set a kettle of water to a boil.
  • In a large bowl, whisk together graham and rye flours, cornmeal, baking powder, baking soda, and salt. Stir in sour cream, molasses, and water. Fold in raisins, if using. Pour batter into prepared can.
  • Place can in a deep pot with a tight-fitting lid (foil may also be used) and add enough boiling water to come halfway up the sides of the can. Cover the pot and bake until a cake tester inserted in the center comes out clean, about 1 1/4 hours for 28-ounce bread or about 55 minutes for 15 1/2-ounce breads.
  • Remove can from water and let cool slightly on a wire rack. Turn out bread, shaking can if necessary to loosen. Return to rack to cool completely.

BOSTON BROWN BREAD



Boston Brown Bread image

Provided by Jasper White

Categories     Bread     Bake     Steam     Thanksgiving

Yield Makes 1 loaf

Number Of Ingredients 8

1 tablespoon unsalted butter for greasing
1 1/2 cups brown-bread flour*
1 teaspoon baking soda
1/2 teaspoon salt
1/3 cup dark molasses
1 cup milk
1/2 cup dried currants or raisins
*A specialty of New England, brown-bread flour is a mixture of whole wheat, rye and cornmeal or johnnycake meal. It can be purchased already mixed or made by simply combining equal parts of wheat and rye flour and cornmeal.

Steps:

  • 1. Preheat the oven to 325 degrees.
  • 2. Generously grease a 1-quart pudding mold or 1-pound coffee can. Combine the flour, baking soda and salt in a mixing bowl. Stir in the molasses and milk. Fold in the currants.
  • 3. Fill the mold or coffee can with batter. It should come up about two-thirds of the way. Cover the top with foil and tie securely with a string to make it airtight.
  • 4. Place in a deep baking pan and fill the pan with boiling water, to come halfway up the side of the mold.
  • 5. Place in the preheated oven and allow to steam for 2 hours, checking the water level after 1 hour. Add more boiling water if needed. Check by sticking a skewer into the bread; it will come out clean when done. Remove string and foil and allow to cool for 1 hour before unmolding.

STEAMED BROWN BREAD



Steamed Brown Bread image

Make and share this Steamed Brown Bread recipe from Food.com.

Provided by Donna Matthews

Categories     Breads

Time 3h20m

Yield 8 serving(s)

Number Of Ingredients 8

1 cup all-purpose flour
1 cup whole wheat flour
1 cup cornmeal
2 tablespoons baking soda
1 teaspoon salt
2 cups buttermilk
3/4 cup molasses
1 cup raisins

Steps:

  • You will need 2 empty cans such as the ones in which fruit or tomato sauce come. Or you can use a mold.
  • To prepare them, grease and flour generously.
  • Combine dry ingredients in a medium bowl.
  • Add buttermilk and molasses while mixing on low.
  • Stir in raisins and mix only enough to distribute.
  • Pour into prepared cans or mold. (Should be about 2/3 full).
  • Cover with foil and secure with string.
  • Place cans on a wire rack in the bottom of a large pot.
  • Pour boiling water into the pot to reach about half way up the cans but not enough to float them.
  • Put lid on pot and steam for 3 hours, checking water occasionally to make sure there is enough.
  • To remove breads from cans, the bottoms of the cans can be "opened" with a can opener and the breads can then be pushed out. They come out more easily when the bread is still warm.

STEAMED BROWN BREAD



Steamed Brown Bread image

New Englanders cherish old recipes, which have been passed down to them from generation to generation. For fun we dug up some old family recipe books and found a traditional recipe we thought Reminisce readers would enjoy. Nothing beats homemade brown bread accompanied by a pot of beans.

Provided by Taste of Home

Time 45m

Yield 2 servings.

Number Of Ingredients 7

2/3 cup all-purpose flour
2/3 cup old-fashioned oats
2/3 cup cornmeal
2 teaspoons baking soda
1/2 teaspoon salt
1-1/3 cups buttermilk
1/2 cup molasses

Steps:

  • In a large bowl, combine the flour, oats, cornmeal, baking soda and salt. Combine buttermilk and molasses; stir into dry ingredients. Pour into two greased 10-oz. ramekins or custard cups; cover with foil., Place ramekins on a rack in a deep kettle; add 1 in. of hot water to kettle. Bring to a gentle boil; cover and steam for 35-45 minutes or until a toothpick inserted in the center comes out clean, adding more water as needed. , Remove ramekins from kettle; let stand for 5 minutes before removing bread from ramekins.

Nutrition Facts : Calories 716 calories, Fat 5g fat (1g saturated fat), Cholesterol 7mg cholesterol, Sodium 2053mg sodium, Carbohydrate 153g carbohydrate (53g sugars, Fiber 7g fiber), Protein 18g protein.

STEAMED BROWN BREAD



Steamed brown bread image

if using self rising flour, decrease baking soda to 1 teaspoon and omit salt.From an old magazine.

Provided by Lynnda Cloutier

Categories     Other Breads

Number Of Ingredients 8

2 cups buttermilk
1 cup flour
1 cup cornmeal
1 cup whole wheat flour
1 cup raisins, if desired
3/4 cup light or dark molasses
2 teaspoons baking soda
1 teaspoon salt

Steps:

  • 1. grease four 16 ounces vegetable cans, 4.25 x 3", or 7 inch tube mold. Beat all ingredients in large mixer bowl on low speed, scraping bowl constantly, 30 seconds. Beat on medium speed, scraping bowl constantly, 30 seconds. Fill cans about two thirds full. Cover tightly with aluminum foil.
  • 2. Place cans on a rack in Dutch oven or steamer; pour boiling water into Dutch oven to level of rack. Cover Dutch oven. Keep water boiling over low heat until wooden pick inserted in center comes out clean, about three hours. Add boiling water during steaming if needed. Immediately unmold bread. Makes four loaves.

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Top Asked Questions

What's the best way to make steamed brown bread?
To prepare them, grease and flour generously. Combine dry ingredients in a medium bowl. Add buttermilk and molasses while mixing on low. Stir in raisins and mix only enough to distribute. Pour into prepared cans or mold. (Should be about 2/3 full). Cover with foil and secure with string. Place cans on a wire rack in the bottom of a large pot.
What is the recipe for Boston brown bread?
Set a kettle of water to a boil. In a large bowl, whisk together graham and rye flours, cornmeal, baking powder, baking soda, and salt. Stir in sour cream, molasses, and water. Fold in raisins, if using. Pour batter into prepared can.
What kind of bread is steamed in a can?
Small loaves of Boston Brown Bread steamed in a can. It was only a matter of time before I made another loaf. Fast forward to a few weeks ago, when I was at my local diner in Keene, New Hampshire. As I ate, I heard the gentleman at the next booth order a special off the menu — a plate of Boston Brown Bread, served with “beans and frankfurters.”
What kind of bread is steamed with molasses?
Sure there’s the classic Maritime Brown Bread that’s steamed but I grew up on the sweet and chewy oatmeal brown bread richly flavoured with molasses. We’d eat it on Saturday night with baked beans, as would half of Atlantic Canada I suspect.

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