Side Dish: United States – New England — Massachusetts – Brown Bread

Serving Size: 8

Approximate Time

Prep 25 min

Cook 2 hrs

Additional 20 min

Total 2 hrs 25 min

Ingredients

- 1 cup (120 g) medium-grind yellow cornmeal
- 1 cup (120 g) rye flour
- 1 cup (120 g) whole wheat flour
- 1 tsp (5 g) baking soda
- 1 tsp (6 g) fine sea salt
- 1/2 tsp (1 g) ground cinnamon (optional)
- 1/2 cup (120 ml) dark molasses
- 1/4 cup (50 g) packed dark brown sugar
- 2 tbsp (28 g) unsalted butter, melted
- 1 large egg, approx. 50 g
- 1 1/2 cups (360 ml) buttermilk
- 1/2 cup (120 ml) hot strong brewed coffee or hot water
- 3/4 cup (110 g) raisins or currants (optional)
- Cooking spray or additional butter for greasing pans

Instructions

Short Description:
A dense, slightly sweet steamed brown bread made with cornmeal, rye, whole wheat, and dark molasses; traditionally cooked by steam for a moist, cake-like crumb. Often served warm with butter alongside hearty New England meals.

Regional Notes:
This Massachusetts/New England version uses a blend of cornmeal, rye flour, and whole wheat with dark molasses—ingredients historically common in the region—and is steamed rather than baked. Steaming (often in cans or loaf pans) produces the characteristic moist texture and deep molasses flavor that distinguishes it from Southern baked cornbread or other brown breads.

1. In a large bowl, whisk together the cornmeal, rye flour, whole wheat flour, baking soda, salt, and cinnamon (if using) until evenly combined.
2. In a separate bowl, stir the molasses and brown sugar with the melted butter until the sugar begins to dissolve; beat in the egg until smooth.
3. Pour the molasses mixture into the dry ingredients, then alternate adding the buttermilk and the hot coffee (or water), stirring gently just until a thick, sticky batter forms. Fold in the raisins or currants if using.
4. Grease two 8x4-inch loaf pans (or one 9x5-inch plus one smaller pan) with cooking spray or butter. Divide the batter evenly between the pans and smooth the tops.
5. Prepare a steamer setup: place a metal rack or folded ball of foil in a large stockpot with a tight-fitting lid. Add enough water to come to just below the rack (about 1–2 inches / 2.5–5 cm), and bring to a gentle simmer.
6. Set the pans on the rack, cover the pot, and steam over low to medium-low heat. Keep the water at a steady simmer and check occasionally, adding boiling water if the level drops. Steam for 1 hour 45 minutes to 2 hours, until a toothpick inserted in the center comes out mostly clean and the loaves are set.
7. Carefully remove the pans from the pot and let cool on a rack for 15–20 minutes. Unmold the loaves by running a knife around the edges if needed; invert onto the rack and cool briefly before slicing.
8. Serve warm or at room temperature; store wrapped in plastic or an airtight container in the refrigerator for up to 5 days, or freeze slices for longer storage.