Boston Brown Bread Recipe America’s Test Kitchen: Molasses-Infused New England Classic

This recipe brings New England tradition to your kitchen with a moist, molasses-rich loaf that’s been beloved for generations.

The secret lies in the slow steaming method, which creates a dense yet tender crumb with deep caramelized flavors. I’ve refined the process to ensure consistent results every time, using simple ingredients you likely already have on hand.

What emerges is a slightly sweet, earthy bread with a firm texture that holds up beautifully to butter or cream cheese. The aroma alone will have everyone gathering around the table.

Perfect for breakfast, as a snack, or alongside a hearty stew. This classic never goes out of style.

Ingredients for Boston Brown Bread Recipe America’s Test Kitchen

A handful of pantry staples create this timeless molasses-rich New England loaf with ease.

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The molasses is non-negotiable here. Brer Rabbit or Grandma’s brands are reliable and widely available at most supermarkets. For the flours, King Arthur offers excellent whole wheat and rye—look for them in the baking aisle. The buttermilk can be low-fat or full-fat, but avoid substituting regular milk as the acidity is crucial for both flavor and rise.

No rye flour? Replace with additional whole wheat, though the flavor will be milder. Short on molasses? Honey or maple syrup at equal volume works, but expect a lighter color and different taste. Buttermilk substitute: plain yogurt thinned with a little water. The raisins are traditional but can be omitted—chopped dates or currants make good alternatives.

Store the cooled loaf wrapped in foil at room temperature for up to 3 days, or freeze for up to 3 months. This bread actually improves overnight as the flavors meld. Slice it thin—it’s rich and dense.

Step-by-Step Instructions for Boston Brown Bread

This traditional method delivers the authentic steamed bread texture and deep molasses flavor you expect.

Step 1: Prepare the Steaming Apparatus

Grease a 1-pound coffee can or similar cylindrical container thoroughly with the 2 tbsp unsalted butter. This ensures the bread releases cleanly after steaming. Place a rack or inverted saucer in the bottom of a large pot that will accommodate the can with the lid on.

Add the 0.5 cup water to the pot and bring to a simmer over medium heat. The water should be hot but not boiling when you add the batter. This gentle heat creates the ideal steaming environment for even cooking.

Step 2: Mix the Dry Ingredients

In a large bowl, whisk together the 1 cup whole wheat flour, 1 cup rye flour, 0.75 cup cornmeal, 1 tsp baking soda, and 1 tsp salt until uniformly combined. The baking soda will react with the molasses to create lift in this dense bread.

Make sure there are no lumps in the cornmeal or flour mixtures. I sift the flours first if they appear clumpy. The combination of these three grains gives the bread its characteristic hearty texture and nutty flavor profile.

Step 3: Combine Wet Ingredients and Raisins

In a separate bowl, whisk the 0.75 cup molasses and 1.5 cups buttermilk until smooth. The buttermilk should be at room temperature to prevent the molasses from seizing up. Then stir in the 0.75 cup raisins until evenly distributed.

Let this mixture sit for 5 minutes to allow the raisins to plump slightly in the liquid. This step enhances the sweetness and texture of the raisins in the finished bread while ensuring they don’t sink to the bottom during steaming.

Step 4: Combine and Steam the Batter

Pour the wet ingredients into the dry ingredients and stir just until combined. The batter will be thick but pourable. Avoid overmixing, which would make the bread tough. Immediately pour the batter into your prepared can, filling it no more than two-thirds full.

Cover the can tightly with its lid or foil secured with a rubber band. Place the can in the pot of simmering water, cover the pot with its lid, and steam for 1 hour and 15 minutes. Check the water level periodically and add more if needed to maintain the simmer.

Step 5: Cool and Serve

Carefully remove the can from the pot using hot pads and let it cool on a rack for 10 minutes. Then invert the can to release the bread onto the rack. Let it cool for at least 30 minutes before slicing to allow the structure to set.

The bread should be moist with a dense, pudding-like texture when properly steamed. Serve slices warm with additional butter if desired. This bread keeps well wrapped at room temperature for up to 3 days, and the flavors deepen over time.

Troubleshooting Great boston brown bread recipe americas test kitchen

Batter Too Thick

If your batter seems overly dense, add 1-2 tbsp buttermilk to loosen it. The ideal consistency should be pourable but not runny. I’ve found that King Arthur flours absorb slightly more liquid than others. 💡

Bread Not Rising

Check your baking soda freshness—old leaveners lose potency. Also ensure your molasses is unsulphured, as the acidity reacts with the baking soda. If using substitutions, note that honey lacks this acidity.

Uneven Steaming

Maintain steady simmering water throughout the 1 hour 15 minutes. If the water boils too vigorously, it can create hot spots. I add boiling water to the pot if levels drop below the can’s base. ⚡

Sticking to Can

Grease the can thoroughly with 2 tbsp unsalted butter, including the rim. Let the bread cool for 10 minutes in the can before inverting. If it still resists, run a thin knife around the edges.

Dense Texture

Overmixing develops gluten, making the bread tough. Stir just until combined—lumps are fine. Also, avoid packing the flours when measuring; spoon and level instead.

Water in Bread

Ensure your can’s lid is tightly sealed with foil or a rubber band. Condensation dripping onto the bread can create soggy spots. I double-check the seal before placing it in the pot.

Frequently Asked Questions