Steamed Brown Bread
A classic New England steamed bread, similar to Boston Brown Bread, made with a mix of cornmeal, rye flour, and wheat flour, sweetened with molasses and steamed for a moist and flavorful loaf.
Ingredients
- 1 cup Yellow cornmeal
- 1 cup Rye flour
- 1 cup All-purpose flour
- 1 teaspoon Baking soda
- 1 teaspoon Salt
- 0.75 cup Molasses
- 2 cups Buttermilk
- 0.5 cup Raisins (optional)
Instructions
- 1Fill a large pot with a few inches of water and bring to a simmer. Grease a 6-cup mold or several smaller molds.
- 2In a large bowl, whisk together the cornmeal, rye flour, all-purpose flour, baking soda, and salt.
- 3Add the molasses and buttermilk to the dry ingredients and stir until just combined. Do not overmix. Stir in raisins, if using.
- 4Pour the batter into the prepared mold(s), filling about 2/3 full. Cover tightly with a lid or aluminum foil. Place the mold(s) in the simmering water, ensuring the water comes about halfway up the sides of the mold(s). Steam for 2-3 hours, or until a toothpick inserted into the center comes out clean. Check the water level periodically and add more if needed.
- 5Remove the mold(s) from the pot and let cool for 10 minutes before inverting onto a serving plate. Serve warm or at room temperature.