Boston Brown Bread

Hands on Time: 10-15 minutes
Baking Time: 2-3 hours
Total Time: 3 hours
Yield: 1 loaf

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Quick to make, slow to cook, New England steam bread is traditionally served with beans, soups and chowders.


  • 1 cup WEM Whole Wheat Flour
  • 1/2 cup WEM Yellow Cornmeal
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup chopped almonds (optional)
  • 1/3 cup sorghum or molasses
  • 1 cup regular or lowfat buttermilk
  • 1/2 cup raisins


  1. Oil and flour a clean, 1 pound coffee can or oven proof crock.
  2. In medium size bowl, stir together dry ingredients including raisins.
  3. In small bowl, mix together the molasses and buttermilk.
  4. Stir into dry ingredients, mixing well.
  5. Spoon batter into can or crock. Cover with aluminum foil.
  6. Set can in a larger pot that has a tight fitting lid. Pour 2 inches of water in larger pot. Place lid on pot.
  7. Steam over medium-low heat for two hours.
  8. Alternate, energy saving cooking method: Place covered can in crock pot. Add 2 inches of water. Cover and cook on high for 3 hours.

Recipe Tips and Tricks

Delicious spread with cream cheese!

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War Eagle Mill, Arkansas in the Fall

War Eagle Mill

11045 War Eagle Rd | Rogers, Arkansas 72756
Map & Directions

Mill Hours: | 7 Days/Week: 8:30 am - 5:00 pm
Cafe Hours: (Located on the 3rd floor of Mill)
Mon-Fri: 10:30 am-4:00 pm
Sat & Sun: 8:30 am - 4:00 pm

1-866-492-7324 | Contact