Boston Brown Bread has its origins in the hearty wheat, corn and rye loaves eaten by the Pilgrims and early American colonists in the New England area. These less refined flours were much more attainable than white flour at the time. Even when white flour became more available, Americans retained a nostalgia for these heartier loaves, which were typically steamed (not baked), stemming from the open fire cooking common in many New England homes.
By the middle to late nineteenth century, brown bread was more similar to a steamed pudding, featuring generous amounts of molasses and raisins mixed with sour milk and baking soda. Outside New England it was often referred to as "Boston brown bread," a homage to its New England roots. This sentimental “bread of the olden days” was often served as an accompaniment in hotels, fine dining establishments and on dinner party menus during the Gilded Age, sometimes as petite bread and butter sandwiches. It was also a popular breakfast menu choice on railroad dining cars, served alongside other breads such as rolls, corn muffins, buckwheat cakes and toast, as you can see here on this menu featured on the New York Central And Hudson River R.R. Dining Car Service in 1899.
The recipe below was from my grandmother's collection. It calls for graham flour (available online and sometimes at health food stores), but if you can't track it down, feel free to use rye, barley or more whole wheat flour.
Boston Brown Bread
Serves 10–12
- 1 cup cornmeal
- 1 cup whole wheat flour
- 1 tsp baking soda
- 1 cup graham flour
- 1 cup buttermilk
- 1/2 cup molasses
- 1 cup raisins
If baking the bread, preheat oven to 325°F. If steaming the bread, no need to preheat the oven.
Grease a 8 x 5 inch loaf pan and set aside.
In a large bowl, sift together cornmeal, whole wheat flour and baking soda. Stir in graham flour.
In a medium bowl, mix buttermilk, molasses and raisins. Add to dry ingredients, stirring until just incorporated. Spoon the batter into the loaf pan and cover with aluminum foil.
To bake the bread, place the pan in the oven and bake for one hour. Remove the foil and bake for another 10 minutes. It is done when a toothpick inserted into the center comes out clean. Let it cool for 10–15 minutes on a wire rack before removing it from the pan to cool completely.
To steam the bread, place a steamer insert or some crumbled aluminum foil in the bottom of a deep stockpot, then place the pan on top so that it is not touching the bottom. Fill the pot with enough water so that it is two thirds up the sides. Bring it to a boil, then lower it to a simmer, placing the lid on top. Steam for about 2 hours, adding water if necessary. The bread is done when a toothpick inserted into the center comes out clean.
You can also steam the bread in a crock pot. Add water to cover the bottom of the crock pot, then place the pan inside and close the lid. Steam for 2–3 hours on high. The bread is done when a toothpick inserted into the center comes out clean.
0 Comments