Boston Brown Bread is a New England classic that defies modern baking conventions. By steaming the loaf in a tin can, you create a dense, moist, and molasses-rich bread that is historically authentic and incredibly flavorful. This “no-oven” method is the secret to its unique fudgy texture.
The Bread Architecture
- The Flour Trinity: 1 cup each of cornmeal, rye flour, and whole wheat flour.
- The Catalyst: 2 cups buttermilk and 1 tsp baking soda.
- The Flavor: 3/4 cup robust molasses and 1 cup raisins.
- The Vessel: Two greased 15 oz tin cans.
Step-by-Step Instructions
1. Activate the Leavening
Mix the dry flours and soda, then incorporate the buttermilk and molasses. This creates an immediate chemical reaction; the acidity of the liquids triggers the soda to provide lift. Move quickly to fill your greased cans to ensure the bread doesn’t lose its “puff” before it hits the steam.
2. The Steam-Braising Phase
Seal the cans with foil and place them in a water bath that reaches halfway up the sides. Simmer on low for 2 to 2.5 hours. The steam environment provides a constant, gentle heat that prevents the heavy rye and cornmeal grains from drying out, resulting in a moist, uniform crumb.
3. Cylinder Release
After steaming, let the cans rest for 10 minutes. Use a thin knife to loosen the edges or use a cold-towel “shock” on the warm can to release the bread. Slice into iconic rounds and serve with cream cheese. This bread stores exceptionally well and can be toasted the following day for a deeper molasses flavor.