Friday, February 6, 2015

Boston Brown Bread

Boston Brown Bread

1/2 c. cornmeal
1/2 c. whole wheat flour
1/2 c. rye flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1 c. buttermilk
1/3 c. molasses
2 Tbsp. brown sugar
1 Tbsp. oil
3 Tbsp. raisins

Combine cornmeal, whole wheat flour, rye flour, baking powder, baking soda and salt in a large bowl. In another bowl, whisk together the buttermilk, molasses, brown sugar and oil. Stir into dry ingredients. Fold in raisins.  Pour into a greased 8 x 4 inch loaf pan.  Cover with foil.

Place pan on a rack in large dutch oven. Add 1 inch of hot water. Bring to a gentle boil; cover and steam for 45 to 50 minutes or until toothpick comes out clean.  Add more water as needed.

Remove bread from dutch oven; let stand 10 minutes before removing from pan.  Cool on rack.
Slice to serve.


  1. Wow! This looks tasty. Will have to try this Love the combination of cornflour and sweet ingredients too. When would you normally serve this? It looks like it would be good for breakfast :) Saying bonjour from #creatwithjoy

    1. Hi! Thank you for stopping by. This is usually served in New England for a traditional Saturday night supper with hot dogs and baked beans. But, it would also be great for breakfast! I think it would be good if it were warm with a bit of butter or cream cheese.

  2. Ooo, this looks delish! Thanks so much for joining us at the #HomeMattersParty - we hope to see you again next week!

  3. I've never heard of this kind of bread before, but it sounds yummy! Thanks for sharing at On Display Thursday!
    -Leia @ Eat It & Say Yum


Hi! If you have a comment about any of the recipes, please let me know. I'm always open to suggestions. If you're looking for a particular recipe, please leave a note and I'll see if I can find it for you. Thank you and hugs!