A New England Classic: The Hearty Steamed Brown Bread
This recipe is for a classic, old-fashioned New England Steamed Brown Bread. Dense, dark, and deeply flavorful, this bread is a centerpiece of traditional maritime history—famously served alongside Saturday night baked beans.
Unlike modern quick breads, this loaf isn’t baked in an oven. Instead, it’s steamed to perfection, resulting in a moist, cake-like texture that pairs beautifully with a thick smear of salted butter or cream cheese.
Why You’ll Love This Recipe
- Authentic Texture: The combination of rye, graham, and cornmeal creates a hearty, rustic crumb.
- Naturally Sweet: No refined sugar here—the deep, rich flavor comes entirely from the molasses.
- Historical Charm: It’s a fun, “slow food” project that fills your kitchen with a cozy, sweet aroma for hours.
Ingredients
Yields 1 Large Loaf
| Ingredient | Amount |
| Rye Flour | 1 Cup |
| Graham Flour | 1 Cup |
| Yellow Cornmeal | 1 Cup |
| All-Purpose Flour | 1/2 Cup |
| Salt | 1/2 Tsp |
| Molasses | 1 Cup |
| Baking Soda | 1 Heaping Tsp |
| Buttermilk | 1 Cup |
| Whole Milk | 1 Cup |
Instructions:
1. Mix the Dry Base
In a large mixing bowl, whisk together the rye flour, graham flour, cornmeal, all-purpose flour, and salt. Ensure the different “meals” are thoroughly combined so the texture is consistent throughout the bread.
2. Activate the Molasses
This is the “science project” part! In a separate bowl, add your baking soda to the molasses. Stir vigorously until the mixture begins to foam and lighten in color. This reaction is what helps the heavy grains rise during steaming.
3. Incorporate the Liquids
Lightly stir the buttermilk and whole milk into your foaming molasses mixture.
4. Fold the Batter
Pour the wet mixture into your dry ingredients. Stir gently until just combined. Over-mixing can make the bread tough, so stop as soon as the flour streaks disappear.
5. Prepare for Steaming
- The Container: Use a well-greased tin pail, a traditional brown-bread steamer, or even a large clean coffee tin.
- The Fill: Pour the batter in, ensuring it fills the container no more than two-thirds full to allow room for the bread to rise.
- The Setup: Cover the container tightly with its lid (or foil tied with string). Place it into a large kettle or pot.
6. The Long Steam
Fill the kettle with boiling water until it reaches halfway up the side of your bread container. Cover the kettle tightly and let it steam for 3 to 4 hours.
Pro Tip: Check the water level every hour. If it gets low, add more boiling water (adding cold water will drop the temperature and mess with the rise).
How to Serve
Once the time is up, carefully remove the container and let it cool for a few minutes before sliding the bread out. Serve it warm. It’s incredible on its own, but it truly shines when served with a side of savory baked beans or topped with a bit of honey and butter.
If you enjoyed this traditional New England staple, be sure to browse our full Recipe Box for more farmhouse favorites and heritage grain recipes.
Steamed Brown Bread (Boston Brown Bread)
Discover our authentic Boston Brown Bread recipe! Steamed for hours using a classic "tin pail" method, this hearty, moist loaf combines Rye, Graham, and Cornmeal with Molasses for a truly vintage New England flavor.
Ingredients
Instructions
Mix the Dry Base
-
In a large mixing bowl, whisk together the rye flour, graham flour, cornmeal, all-purpose flour, and salt. Ensure the different "meals" are thoroughly combined so the texture is consistent throughout the bread.
Activate the Molasses
-
This is the "science project" part! In a separate bowl, add your baking soda to the molasses. Stir vigorously until the mixture begins to foam and lighten in color. This reaction is what helps the heavy grains rise during steaming.
Incorporate the Liquids
-
Lightly stir the buttermilk and whole milk into your foaming molasses mixture.
Fold the Batter
-
Pour the wet mixture into your dry ingredients. Stir gently until just combined. Over-mixing can make the bread tough, so stop as soon as the flour streaks disappear.
Prepare for Steaming
-
The Container: Use a well-greased tin pail, a traditional brown-bread steamer, or even a large clean coffee tin.
-
The Fill: Pour the batter in, ensuring it fills the container no more than two-thirds full to allow room for the bread to rise.
-
The Setup: Cover the container tightly with its lid (or foil tied with string). Place it into a large kettle or pot.
The Long Steam
-
Fill the kettle with boiling water until it reaches halfway up the side of your bread container. Cover the kettle tightly and let it steam for 3 to 4 hours.
