Return to Content

Boston Brown Bread (steamed)

Boston Brown Bread (steamed)
6 votes, 3.83 avg. rating (76% score)
Print Friendly

Login to add to your Recipe Box
Upload Your PhotoUpload Your Photo


  • 1 cup rye flour
  • 1 cup yellow corn meal
  • 1 cup graham flour
  • 1 teaspoon salt
  • 1 teaspoon soda
  • 3/4 cup molasses
  • 2 cups sour milk
  • 1 cup raisins


Mix and sift the dry ingredients. Dissolve the soda in a small quantity of water and stir into the molasses. Combine with the sour milk, then mix into the dry ingredients. Flour the raisins and add to the batter. Mix thoroughly and pour into two greased molds filling two-thirds to the top. (Old baking powder cans used to be the standard molds.) The cover should be tight-fitting, and should be buttered before being placed on the mold. It should then be tied down with a string so that the bread will not force off the cover as it rises. Place the molds on a rack in a kettle containing boiling water which comes halfway up around the molds. Cover and steam for 3 hours, adding more boiling water if needed. Use a string to slice brown bread.
Updated Monday, August 13th, 2007

Bring New England Home

Subscribe for 1 year for only $19.97!

A 44% saving!


Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

©2016, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111