Boston Brown Bread

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Bread in a can! The sweetness of this treat makes it a great pairing with Boston Baked Beans, as well as pork chops or BBQ. Perhaps even just by itself, as a little snack for a snowy midnight…

Makes 2 quart can-sized loaves

Ingredients    

1 cup rye flour
1 cup whole wheat flour
1 cup fine cornmeal
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt    

1 teaspoon cinnamon (optional)
½ teaspoon ground allspice (optional)
2 cups buttermilk
¾ cup molasses
1 cup dark raisins

Instructions

  1. Grease and flour two used 32 oz tin cans, with labels and one end removed.
  2. In a large bowl, whisk together the rye flour, whole wheat flour, cornmeal, baking powder, baking soda, salt, and spices (if using).
  3. Add the buttermilk, molasses and raisins, and beat well until thoroughly combined into a batter.
  4. Pour the batter into the cans, leaving about an inch of room on top, and cover tightly with foil.
  5. The bread may steamed any by any of three different methods:

    1. In a slow cooker: place cans upright in slow cooker vessel, and pour boiling water around them, until the bottom 1/3 or so of the cans are under water. Close the cooker, and cook at high for about 2 hours.

    2. In the oven: Preheat oven to 325°F. Place cans upright in a deep roasting pan, and pour boiling water around them, about 2 inches deep in the pan. Bake for 2-3 hours.

    3. On the stovetop: place a metal rack on the bottom of a deep kettle. Pour in boiling water to a depth of about 1 inch, and place the cans upright on the rack. Cover and steam over medium-low heat, about 3 hours. Check occasionally, and add more water as necessary.

  6. The bread is done when it has almost filled the can, and the center has puffed up slightly. Test by inserting a wooden skewer deep into the can – it should come out clean when done.
  7. Remove from heat. Place cans upright on a wire rack, and let cool at least 10 minutes.
  8. To serve, turn can upside down, and open the bottom with a can opener. Lay the can on its side, and push the loaf of bread out using the bottom of the can, slicing off pieces as you go. Bread can be served as is, or toasted lightly with a little butter.

My husband says: The recipe without the cinnamon and allspice is more traditional, but the spice zings it up a bit.

It’s hard to find anything packaged in 32 oz cans any more. The 28.5 oz ones work fine, but you’ll have a little batter left over. However, don’t overfill the cans, or you’ll have a really sticky mess on your hands afterwards.