Steamed Boston Brown Bread

My Unexpected Baking Adventure: Steamed Boston Brown Bread

Baking isn't usually my forte. I'm more of a "toss it all in a pot and hope for the best" kind of cook. So when I stumbled upon this recipe for Steamed Boston Brown Bread, I approached it with a healthy dose of skepticism, and maybe a little bit of fear. The instructions involved a coffee can, boiling water, and a significant amount of patience – three things I don't usually have in abundance on a busy weekday. But something about the rustic charm of the name, and the promise of a hearty, wholesome loaf, piqued my interest.

The recipe itself was wonderfully simple, deceptively so. It called for ingredients I already had on hand: whole wheat flour, cornmeal, buttermilk (I used soy milk, because why not?), molasses, and raisins. The mixing process was a breeze, a simple affair of combining dry and wet ingredients, a far cry from the intricate creaming and folding of fancier cakes. The real adventure began with the steaming process. I'd never steamed bread before; the whole idea felt oddly unorthodox. The thought of a can of batter submerged in boiling water, wrapped in foil like some kind of culinary time bomb, was a bit intimidating. But after a little while, and a fair amount of fidgeting, I discovered the beauty of slow, steady cooking.

Two hours later, I cautiously extracted my creation from its watery prison. The anticipation was almost unbearable. As I peeled back the foil, the aroma hit me – warm, sweet, and deeply satisfying. It smelled like home, like a cozy autumn afternoon spent by the fireplace. The bread itself was perfectly moist, with a slightly chewy texture that was surprisingly delightful. The molasses provided a subtle sweetness that complemented the nutty flavor of the whole wheat and cornmeal. It was the perfect accompaniment to a simple meal of soup and salad, a testament to the fact that sometimes, the most straightforward recipes yield the most rewarding results.

This experience wasn't just about the bread; it was about stepping outside my comfort zone, about embracing a cooking method I’d never tried before. The process itself, with its slow simmering and gentle steaming, was oddly meditative. It was a reminder that good things often take time, and that sometimes, the most unexpected detours lead to the most rewarding destinations. This Steamed Boston Brown Bread isn't just a recipe; it's an experience, a reminder to embrace the unexpected and enjoy the journey.

I served it with a simple side salad and a mug of warm tea, and it felt like a truly special treat. The texture was wonderfully moist and slightly chewy, the flavors rich and satisfying. It’s the perfect comfort food for a chilly evening, or a hearty addition to a picnic lunch. I'll be making this again, and again, and again. The unexpected baking adventure led to an unexpected culinary triumph.

Ingredients I used:

• 1/2 cup whole wheat flour
• 1/2 cup cornmeal
• 1/2 cup soy milk (buttermilk works too!)
• 1/3 cup molasses (blackstrap is best!)
• 1/2 teaspoon salt
• 1/2 cup raisins (or currants, if you prefer)
• 1/2 cup rye flour
• 1 1/4 teaspoons baking soda

Tips and Tricks:

• Don't be afraid to experiment with different types of flour and sweeteners.
• If you don't have a steamer, you can improvise using a pot of boiling water and a heatproof container.
• Serve this bread with your favorite accompaniments – it goes great with soups, stews, and salads.

This simple yet satisfying recipe will certainly become a staple in your kitchen. It’s a delicious and surprisingly easy bread that’s perfect for any occasion. Give it a try and let me know what you think!

Step-by-step

• Have two quarts (2 liters) boiling water and a pot with a rack and a tight fitting lid. (I had no rack and it came out fine.)
• Stir dry ingredients together, mix milk and molasses together, add to dry mixture. Add raisins and mix all together.
• Wipe inside of can with paper towel that has a few drops of oil on it. Pour batter into can (leaving 1/2 inch [12 mm] space for expansion). Wrap can tightly in foil. (I double wrapped it.)
• Place can in pot [on rack] with enough boiling water to come half way up the can. (I just floated the can in the water.) Cover and cook over low heat, water just barely bubbling.
• Steam about two hours. Bread is done when a stick inserted into center of can comes out clean. (I didnt try that, just steamed it for two hours and it was fine.)
• Remove can from water and let stand 5 minutes. Push out of can and slice. (I served this with Boston style baked beans, whole wheat macaroni and soy cheddar, and an Yves hot and spicy veggie hotdog.)
• (The recipe calls for a one pound (450 gram) coffee can or two smaller cans. I found that the whole thing fit into a 15.5 fluid ounce stewed tomato can.)