Old-Fashioned Boston Brown Bread

The tradition and history behind Boston Brown Bread originates from the American Colonial era. The bread originated from the wheat, rye, and corn that were harvested by the colonists.The bread was traditionally steamed, rather than baked, because of the open fire cooking that was common in New England homes. New Englanders would bake bread in cans to preserve it during the canning industry boom. The bread is still sold in cans today. The traditional vessel for steaming brown bread in New England kitchens is a coffee can. The batter is poured into the can, covered with foil or parchment, and secured with string. The can is then placed in a pot of water to steam. Get your old coffee cans out and let’s have some fun making Boston Brown Bread!

Recipe Boston Brown Bread

Supplies:

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• Cooking spray
• 1 cup rye flour (4.25 ounces; 120g)
• 1/2 cup raisins (2.75 ounces; 75g)
• 1/3 cup fine cornmeal (2.75 ounces; 75g)
• 3/4 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 1 cup (240ml) buttermilk
• 1/3 cup blackstrap molasses (2.75 ounces; 80g)
• Cream cheese to serve on the side