📝 About This Recipe
A true cornerstone of New England culinary history, this dark, dense, and deeply flavorful bread is uniquely steamed rather than baked. Traditionally cooked in a coffee tin, it boasts a moist, cake-like crumb infused with the earthy sweetness of molasses and the hearty texture of rye and cornmeal. It is the quintessential companion to a Saturday night pot of baked beans, offering a nostalgic taste of coastal American heritage.
🥗 Ingredients
The Flour Blend
- 1 cup Rye flour (medium or dark rye for best flavor)
- 1 cup Yellow cornmeal (stone-ground preferred)
- 1 cup Whole wheat flour (provides structure and nuttiness)
Leavening and Seasoning
- 1 teaspoon Baking soda (ensure it is fresh)
- 1/2 teaspoon Baking powder
- 1 teaspoon Fine sea salt
- 1/2 teaspoon Ground cinnamon (optional, for subtle warmth)
Wet Ingredients
- 2 cups Buttermilk (shaken well, at room temperature)
- 3/4 cup Unsulfured molasses (do not use blackstrap molasses)
- 2 tablespoons Unsalted butter (melted and cooled)
The Fold-In
- 1 cup Raisins (dark or golden, or a mix of both)
- as needed Boiling water (for the steaming process)
👨🍳 Instructions
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1
Prepare your steaming vessel. You will need a 1.5-quart pudding mold with a lid or two clean 15-ounce tin cans (like coffee or vegetable cans). Generously grease the inside of the mold or cans with butter or non-stick spray.
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2
In a large mixing bowl, whisk together the rye flour, cornmeal, whole wheat flour, baking soda, baking powder, salt, and cinnamon until thoroughly combined and free of lumps.
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3
In a separate medium bowl, whisk together the buttermilk, molasses, and melted butter until the mixture is a uniform dark brown color.
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4
Make a well in the center of the dry ingredients and pour in the liquid mixture. Using a sturdy spatula, stir gently until just combined; be careful not to overmix, which can make the bread tough.
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5
Gently fold in the raisins until they are evenly distributed throughout the thick batter.
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6
Pour the batter into the prepared mold or cans, filling them no more than 2/3 of the way full to allow for the bread to rise during steaming.
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7
If using cans, cover the tops tightly with a piece of parchment paper followed by a piece of aluminum foil, securing them firmly with kitchen twine or a heavy rubber band to prevent moisture from dripping onto the bread.
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8
Place a rack in the bottom of a large, deep stockpot. Place the filled mold or cans onto the rack.
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9
Carefully pour boiling water into the pot until it reaches halfway up the sides of the bread molds. This is your 'bain-marie' or water bath.
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10
Bring the water back to a gentle simmer over medium heat, then cover the pot with a tight-fitting lid. Reduce the heat to low to maintain a steady, gentle steam.
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11
Steam the bread for 2 hours to 2 hours and 15 minutes. Check periodically to ensure the water hasn't evaporated; add more boiling water if necessary.
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12
The bread is done when a long wooden skewer inserted into the center comes out clean. Carefully remove the molds from the pot and let them rest for 10 minutes.
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13
Remove the foil and parchment. Gently run a thin knife around the edges and slide the bread out of the molds. Let it cool on a wire rack for at least 20 minutes before slicing.
💡 Chef's Tips
If you don't have buttermilk, you can make a substitute by adding 2 tablespoons of lemon juice to 2 cups of milk and letting it sit for 10 minutes. Always use boiling water when refilling the steaming pot to keep the temperature consistent. To get perfectly clean slices, use a piece of unflavored dental floss to 'cut' through the warm, moist bread. Avoid using blackstrap molasses, as its flavor is too bitter and intense for this recipe; stick to 'original' or 'robust' unsulfured molasses. If using tin cans, ensure they are completely clean and the rims are smooth to avoid catching the bread as it slides out.
🍽️ Serving Suggestions
Serve warm with a generous smear of salted butter or softened cream cheese. Pair with a classic New England Saturday night dinner of slow-cooked Navy Beans and ham. Toast leftover slices the next morning and top with a drizzle of honey or maple syrup. Serve alongside a bowl of hot clam chowder for a comforting coastal lunch. A glass of cold milk or a hot cup of black coffee perfectly balances the deep molasses sweetness.