A traditional Boston brown bread recipe made with rye, cornmeal, and molasses, steamed for a moist, flavorful crumb — a true New England classic.

Whole wheat flour – 1 cup

Rye flour – 1 cup

Cornmeal – ½ cup

Baking soda – 1 tsp

Salt – ½ tsp

Molasses – ¾ cup

Buttermilk – 1½ cups

Raisins – ½ cup

Butter – 1 tbsp

Water for steaming – as needed

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1. Grease a coffee can or loaf pan with butter.

2. Mix dry ingredients: rye flour, cornmeal, whole wheat flour, baking soda, salt, and raisins.

3. Combine molasses and buttermilk until smooth.

4. Add wet ingredients to dry and mix just until combined.

5. Pour batter into pan, cover tightly with buttered foil.

6. Place pan in steamer with water halfway up sides; steam for 2 hours.

7. Cool 10 minutes, remove from pan, and let cool completely.

For baking instead of steaming, preheat oven to 325°F, cover with foil, and bake 1 hour plus 10 minutes uncovered.

Serve with baked beans, butter, or honey.