Boston Brown Bread Recipe

Boston Brown Bread is a classic dish with deep roots in American culinary tradition. This hearty, slightly sweet bread is traditionally steamed, giving it a dense yet moist texture that makes it distinct from other types of bread. Whether you're looking to explore traditional recipes or add something new to your repertoire, Boston Brown Bread is a delightful choice. Here’s how you can create this timeless treat in your own kitchen.

Ingredients:

• 1 cupful of rye meal: This type of meal is made from ground rye and adds a rich, earthy flavor to the bread. It contributes to the dense texture and slightly tangy taste that Boston Brown Bread is known for.
• 1 cupful of sour milk: Sour milk helps to activate the baking soda, giving the bread its rise. It also adds a subtle tang that complements the sweetness of the molasses.
• 1 cupful of graham meal: Graham meal, a coarsely ground whole wheat flour, brings a hearty texture to the bread. It adds fiber and a slightly nutty flavor, enhancing the rustic character of the loaf.
• 1 cupful of molasses: Molasses is the primary sweetener in this recipe, imparting a deep, rich sweetness that pairs beautifully with the robust grains. It also contributes to the bread’s characteristic dark color.
• 1/2 cupful of flour: Regular all-purpose flour helps to bind the ingredients together, giving the bread a bit more structure.
• 1/2 teaspoonful of salt: A small amount of salt enhances the flavors in the bread, balancing the sweetness of the molasses and the tanginess of the sour milk.
• 1 cupful of Indian meal (cornmeal): Cornmeal adds a slight crunch and a hint of sweetness, providing a nice contrast to the other grains.
• 1 heaping teaspoonful of soda (baking soda): Baking soda is the leavening agent in this recipe. When combined with the acidic sour milk, it helps the bread rise, creating a light and airy texture despite its density.
• 1 cupful of sweet milk: Sweet milk (regular milk) adds moisture to the bread, helping to create a tender crumb. It balances the tanginess of the sour milk and enhances the overall flavor.

Procedure:

1. Mix the Dry Ingredients: Begin by combining the rye meal, graham meal, Indian meal, flour, and salt in a large mixing bowl. Stir these dry ingredients together thoroughly to ensure that they are well blended. This step is crucial for an even distribution of the grains and ensures that the bread will have a consistent texture.

2. Prepare the Molasses Mixture: In a separate bowl, add the baking soda to the molasses. Stir vigorously until the molasses starts to foam. This reaction is important because it activates the baking soda, which will help the bread rise as it steams. The foaming also indicates that the soda is evenly mixed throughout the molasses.

3. Combine the Wet Ingredients: Pour the sour milk into the molasses and baking soda mixture. Stir until fully combined, creating a smooth, thick liquid. Next, add the sweet milk to the mixture and stir again. The combination of sour and sweet milk balances the flavors and ensures the bread has the right level of moisture.

4. Mix the Batter: Slowly pour the wet mixture into the bowl with the dry ingredients. Stir gently, but thoroughly, until everything is well incorporated. The batter should be thick and somewhat sticky. Take care not to overmix, as this can result in a tougher texture.

5. Prepare for Steaming: If you don’t have a brown-bread steamer, a well-greased tin pail will work just as well. Pour the batter into the pail, filling it about two-thirds of the way to allow room for the bread to rise. Cover the pail tightly with a lid or aluminum foil to prevent any steam from escaping during cooking.

6. Steam the Bread: Place the pail into a large kettle or pot filled with boiling water. The water should reach about halfway up the sides of the pail. Cover the pot with a tight-fitting lid to keep the steam inside. Steam the bread for three to four hours, checking occasionally to ensure the water level remains high enough. Add more boiling water as needed to maintain the level. The long steaming time is essential for the bread to cook through and develop its distinctive texture.

7. Check for Doneness and Serve: After three to four hours, carefully remove the pail from the kettle and check the bread. It should be firm to the touch and have a rich, dark color. Let it cool slightly before turning it out of the pail. Serve the Boston Brown Bread warm, sliced thickly, with butter or cream cheese.

Approximate Calorie Count:

Boston Brown Bread is a hearty and nourishing food. A typical serving, assuming you slice the loaf into about ten pieces, will contain approximately 150-200 calories per slice. The exact calorie count can vary depending on the size of your slices and the amount of butter or other toppings you choose to add when serving.