Boston Brown Bread

Boston Brown Bread

Boston brown bread is an enigma. It's not really a bread, as it isn't baked and doesn't contain butter or eggs. It satisfies a sweet craving even though it has very little sugar. And it can be a breakfast bread, dessert, and a companion to butter, cream cheese or a slice of sharp white cheddar.

Boston brown bread could actually be described as a whole-grain pudding, in the British sense of the word. It is composed of whole grain flour and corn meal that is cooked together with buttermilk. The buttermilk adds just a hint of leavening to the bread so that it doesn't have the consistency of cooked oatmeal or cream of wheat. Raisins act as a sweetener, while molasses and a bit of brown sugar add depth and give Boston brown bread it's distinct and unique flavor.

The bread isn't baked, but is simmered on the stove in a pot of boiling water. Traditionally, the batter was poured into a metal coffee can which was then covered with aluminum foil and placed in the water bath. Today, most people don't buy coffee in a metal can, but any large metal can that has been cleaned will do (the large cans that contain pumpkin or tomatoes are good). Or a 9 x 5 loaf pan will suffice. The round cans are much easier to fit into a saucepan; you may need to use a Dutch oven or canning pot for the loaf pan.

Boston Brown Bread

1/2 c. whole wheat flour
1/2 c. rye flour
1/2 c. yellow corn meal
1 tsp. baking soda
1/2 tsp. salt
1 c. buttermilk
1/2 c. molasses
2 tbsp. dark brown sugar
1/2 c dark raisins

Grease a 1 lb. coffee can or other large can and line the bottom with parchment paper.

Combine all ingredients except raisins in large mixing bowl; whisk together until thoroughly combined. Fold in the raisins last.

Pour batter into prepared can or loaf pan. Cover with aluminum foil, tied to the can with a string.

Place can into deep saucepan and surround with boiling water that reaches halfway up the side of the can. Cover the saucepan. Turn burner heat to medium-low, and keep the water in the saucepan just at a simmer. Allow batter to simmer for 1 1/2 to 2 hours, or until toothpick inserted into center of batter comes out clean.

Remove can immediately, allow to cool on a wire rack. To remove bread from can, use a can opener to remove the bottom from the can and push the bread out. Makes one large loaf.