This recipe is for Steamed Brown Bread with Raisins, a traditional New England-style bread that is moist, slightly sweet, and hearty. Here’s a breakdown of the key ingredients and their roles in the recipe:
Key Ingredients & Their Purpose:
- Whole wheat flour (1 cup) – Provides a hearty texture and slightly nutty flavor, making the bread more nutritious and fiber-rich.
- Cornmeal (1 cup) – Adds a subtle sweetness and a slightly coarse texture, contributing to the bread’s signature consistency.
- Rye flour (1 cup) – Enhances depth of flavor with its earthy, slightly tangy taste. It also helps create a denser bread.
- Baking soda (1 teaspoon) – Acts as a leavening agent, helping the bread rise slightly despite being steamed rather than baked conventionally.
- Salt (1 teaspoon) – Balances the sweetness and enhances overall flavor.
- Ground cinnamon (1/2 teaspoon) & ground allspice (1/2 teaspoon) – Warm spices that add aromatic depth and a hint of sweetness.
- Molasses (1/2 cup) – The primary sweetener, giving the bread its dark color, deep caramel-like flavor, and moisture.
- Buttermilk (1 1/2 cups) – Provides acidity to activate the baking soda and adds moisture, making the bread soft and tender.
- Raisins (1 cup) – Introduces natural sweetness and chewy texture, making each bite more flavorful.
Why Steamed?
Steaming the bread (rather than baking it conventionally) results in a dense, moist, and soft texture, which is characteristic of traditional brown bread. The water bath method prevents direct heat exposure, allowing the bread to cook evenly without drying out.
Would you like any modifications to suit dietary preferences? 😊
Steamed Brown Bread with Raisins
Ingredients:
- 1 cup whole wheat flour
- 1 cup cornmeal
- 1 cup rye flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground allspice
- 1/2 cup molasses
- 1 1/2 cups buttermilk
- 1 cup raisins
Instructions:
- Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan or two 1-pound coffee cans and set aside.
- In a large mixing bowl, whisk together the whole wheat flour, cornmeal, rye flour, baking soda, salt, cinnamon, and allspice.
- Add the molasses and buttermilk to the dry ingredients, stirring until just combined.
- Gently fold in the raisins.
- Pour the batter into the prepared loaf pan or evenly divide it between the coffee cans.
- Cover tightly with aluminum foil.
- Place the loaf pan or cans inside a large roasting pan and pour boiling water into the roasting pan until it reaches halfway up the sides.
- Bake for 60-70 minutes or until a toothpick inserted into the center comes out clean.
- Carefully remove from the water bath and allow the bread to cool completely before slicing.
Prep Time: 20 minutes | Cook Time: 1 hour 10 minutes | Total Time: 1 hour 30 minutes
Servings: 12 | Calories per serving: 220 kcal