Best 10 Boston Bran Bread Recipes

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Indulge in the delectable Boston brown bread, a classic New England treat that has captivated taste buds for generations. This distinctive bread, boasting a moist and tender crumb encased in a crisp, slightly sweet crust, is a harmonious blend of molasses, buttermilk, and whole wheat flour. Its rich, nutty flavor and subtly tangy undertones make it an ideal accompaniment to hearty soups, stews, and salads. Elevate your culinary repertoire with our curated collection of Boston brown bread recipes, offering variations that cater to diverse dietary preferences and culinary skills. Discover the traditional rendition, showcasing the quintessential flavors of this beloved bread, alongside gluten-free, vegan, and sourdough versions that maintain its essence while accommodating dietary restrictions. Embark on a culinary journey that celebrates the timeless charm of Boston brown bread, whether you're a seasoned baker or just starting your baking adventures.

Let's cook with our recipes!

BOSTON BROWN BREAD



Boston Brown Bread image

Provided by Alton Brown

Categories     side-dish

Time 2h30m

Yield 2 (4-inch) loaves

Number Of Ingredients 13

Nonstick spray
Boiling water
2 1/2 ounces whole wheat flour
2 1/2 ounces rye flour
2 1/2 ounces cornmeal
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground allspice
6 ounces molasses, by weight
8 1/2 ounces buttermilk
1 teaspoon vanilla extract
1/2 teaspoon orange zest

Steps:

  • Move a rack to the bottom third of the oven and heat the oven to 325 degrees F.
  • Spray the insides of the cans with nonstick spray and place set a deep 3-quart oven-safe pot. Begin heating enough boiling water to come halfway up the sides of the cans when poured into the pot.
  • In a medium mixing bowl, whisk together the wheat flour, rye flour, cornmeal, baking soda, baking powder, salt and allspice. Add the molasses, buttermilk, vanilla and zest and whisk to combine. Divide the mixture evenly between the prepared cans. Cover the top with a double thickness of aluminum foil and tie securely with string. Pour the boiling water into the pot. Carefully place in the oven and bake for 1 hour and 15 minutes or until the edges of the bread begin to pull away from the sides of the cans. Remove the cans from the pot of water, uncover, place on a cooling rack and cool 1 hour before removing bread from the cans. Serve with baked beans or slice, toast and serve with cream cheese.

AUTHENTIC BOSTON BROWN BREAD



Authentic Boston Brown Bread image

The rustic, old-fashioned flavor of this hearty Boston brown bread is out of this world! -Sharon Delaney-Chronis, South Milwaukee, Wisconsin

Provided by Taste of Home

Time 1h10m

Yield 1 loaf (12 slices).

Number Of Ingredients 13

1/2 cup cornmeal
1/2 cup whole wheat flour
1/2 cup rye flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup buttermilk
1/3 cup molasses
2 tablespoons brown sugar
1 tablespoon canola oil
3 tablespoons chopped walnuts, toasted
3 tablespoons raisins
Cream cheese, softened, optional

Steps:

  • In a large bowl, combine the first six ingredients. In another bowl, whisk the buttermilk, molasses, brown sugar and oil. Stir into dry ingredients just until moistened. Fold in walnuts and raisins. Transfer to a greased 8x4-in. loaf pan; cover with foil., Place pan on a rack in a boiling-water canner or other large, deep pot; add 1 in. of hot water to pot. Bring to a gentle boil; cover and steam for 45-50 minutes or until a toothpick inserted in the center comes out clean, adding more water to the pot as needed. , Remove pan from the pot; let stand for 10 minutes before removing bread from pan to a wire rack. Serve with cream cheese if desired.

Nutrition Facts : Calories 124 calories, Fat 3g fat (0 saturated fat), Cholesterol 1mg cholesterol, Sodium 145mg sodium, Carbohydrate 23g carbohydrate (10g sugars, Fiber 2g fiber), Protein 3g protein. Diabetic Exchanges

BOSTON BROWN BREAD- SIMPLE RECIPE



Boston Brown Bread- simple recipe image

Molasses and brown sugar sweeten this bread and the buttermilk and raisins add depth and flavor you will fall in love with. Tastes great with butter or cream cheese. Recipe 1967. Recipe saved in a box. This recipe is a little different is that it doesn't have whole wheat, rye,or cornmeal.

Provided by Pat Duran

Categories     Sweet Breads

Time 1h10m

Number Of Ingredients 7

1 2/3 c all purpose flour
1 tsp baking soda
1/4 c brown sugar, firmly packed
1/2 tsp salt
1/3 c dark molasses
1 c buttermilk
1/2 c raisins or currants ,optional

Steps:

  • 1. Preheat oven to 325^. Generously spray or grease a 1-pound coffee can. Set aside.
  • 2. Combine the flour, baking soda, salt, and sugar in a mixing bowl. Stir in molasses and milk. If using raisins, dust with flour to coat first, then fold into the batter.
  • 3. Fill the coffee can with batter. It should come up about 2/3 of the way. Cover the top with foil and tie securely with a string to make it airtight.
  • 4. Place in a deep baking pan and fill the pan with boiling water, to come 1/2 way up the sides of the can. Place in oven and allow to steam for 2 hours, checking the war level after 1 hour. Add more boiling water if needed. Check by sticking a skewer into the bread; it will come clean when done. Remove string and foil and allow to cool for 1 hour before removing from can.

RAISIN BRAN BREAD



Raisin Bran Bread image

You won't even realize you're getting bran cereal in your diet when you sample this bread from Jean Daviau of San Jacinto, California. It is moist and slightly sweet from raisins.

Provided by Taste of Home

Time 3h10m

Yield 1 loaf (1-1/2 pounds, 16 slices).

Number Of Ingredients 9

1 cup plus 1 tablespoon water (70° to 80°)
1/4 cup packed brown sugar
2 tablespoons butter, softened
1-1/2 cups raisin bran
1/2 teaspoon salt
1/4 teaspoon baking soda
2-1/4 cups bread flour
2-1/4 teaspoons active dry yeast
1/2 cup raisins

Steps:

  • In bread machine pan, place the first eight ingredients in order suggested by manufacturer. Select basic bread setting. Choose crust color and loaf size if available. , Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed)., Just before the final kneading (your machine may audibly signal this), add the raisins.

Nutrition Facts : Calories 115 calories, Fat 2g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 144mg sodium, Carbohydrate 24g carbohydrate (8g sugars, Fiber 1g fiber), Protein 3g protein.

BOSTON BROWN BREAD III



Boston Brown Bread III image

Absolutely fabulous, tastes just like the brown bread I had on my trip to Boston!

Provided by PARADIGMGIRL

Categories     100+ Breakfast and Brunch Recipes     Breakfast Bread Recipes

Time 1h

Yield 12

Number Of Ingredients 7

2 cups whole wheat flour
1 cup all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
⅔ cup firmly packed brown sugar
¼ cup molasses
2 cups buttermilk

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x5 inch loaf pan, knocking out excess flour.
  • In a large bowl, whisk together whole wheat flour, all-purpose flour, baking soda, and brown sugar. Mix in molasses and buttermilk until just combined. Pour batter into prepared pan.
  • Bake for one hour, or until done. Cool on a wire rack for 5 minutes, and then remove from pan. Cool completely before slicing.

Nutrition Facts : Calories 188.3 calories, Carbohydrate 41.5 g, Cholesterol 1.6 mg, Fat 0.8 g, Fiber 2.7 g, Protein 5.2 g, SaturatedFat 0.3 g, Sodium 453.6 mg, Sugar 17.7 g

GRANDMA JOY'S BOSTON BROWN BREAD



Grandma Joy's Boston Brown Bread image

Provided by Molly O'Neill

Categories     side dish

Time 3h15m

Yield 3 loaves (about 9 servings)

Number Of Ingredients 12

1 cup raisins
2 tablespoons rum
1 1/2 cups whole-wheat flour
1 cup white flour
2 1/2 cups bran flakes
1 teaspoon baking soda
1 egg
3/4 cup brown sugar
1/2 cup dark corn syrup
1/2 cup molasses
2 cups buttermilk
1 tablespoon butter for greasing the tin cans

Steps:

  • Soak raisins in rum 2 hours.
  • Preheat oven to 350 degrees. Combine flours, bran and baking soda. In a separate bowl, combine egg, sugar, corn syrup, molasses, buttermilk and raisins (with liquor). Mix well. Stir in the flour mixture.
  • Pour the mixture into three clean, well-greased tin cans (2 1/2-cup capacity each), filling each about two-thirds full. Cover each tightly with foil. Place in a baking dish and add water to reach halfway up the side of the cans. Cover baking dish with foil, place in oven and bake 3 hours. Cool 15 minutes before removing from cans.

Nutrition Facts : @context http, Calories 411, UnsaturatedFat 2 grams, Carbohydrate 93 grams, Fat 4 grams, Fiber 8 grams, Protein 9 grams, SaturatedFat 1 gram, Sodium 336 milligrams, Sugar 55 grams, TransFat 0 grams

BOSTON BRAN BREAD



Boston Bran Bread image

A quick bread packed with healthy ingredients! Goes great with baked beans or for breakfast with cream cheese! Adapted from Cook Now Serve Later cookbook by Readers Digest. Enjoy!

Provided by Sharon123

Categories     Quick Breads

Time 1h25m

Yield 1 loaf

Number Of Ingredients 10

2 cups whole wheat flour
1 cup white flour
1/4 cup wheat germ
1/4 cup wheat bran (or oat bran)
1 teaspoon salt
1/2 cup raisins
1 1/2 teaspoons baking soda
1 3/4 cups buttermilk
1 3/4 cups molasses
1/2 cup brown sugar, firmly packed

Steps:

  • Preheat oven tro 350*F. Mix the flours, wheat germ, bran, salt, and raisins in a large bowl, set aside.
  • In a medium bowl, stir together baking soda and 1/4 cup of the buttermilk. Stir in the remaining buttermilk, molasses, and brown sugar. Add the liquids to the dry ingredients, stirring until just combined; do no overmix! Spoon into a lightly greased 9"x5"x3" loaf pan.
  • Bake for 1 1/4 hours or until a toothpick inserted in the center of the bread comes out clean. Loosen the loaf and turn out onto a wire rack; let cool completely. Cut in thin slices and serve with cream cheese or butter. This bread goes great with baked beans. Enjoy!
  • Note:.
  • To store, wrap in aluminum foil or seal in 2 plastic bags.Quick bread will store at room temperature for 2 to 3 days.

Nutrition Facts : Calories 3916.7, Fat 13.8, SaturatedFat 4, Cholesterol 17.1, Sodium 4950.8, Carbohydrate 919.5, Fiber 45.3, Sugar 497.9, Protein 71.1

BOSTON BROWN BREAD



Boston Brown Bread image

Bread that slides out of a can? It might strike many Americans as a dubious culinary eccentricity, but throughout New England it is a staple, often purchased at the supermarket and served at home with a generous pour of baked beans. "I had this growing up," said Meghan Thompson, the pastry chef at Townsman, in Boston, where the cylindrical brown tower comes to the table as something of a regional wink. Her version, commissioned by the chef Matt Jennings, dials down the cloying sweetness and amps up the flavor with a totally different manifestation of beans: doenjang, the funky Korean paste made from fermented soybeans.

Provided by Jeff Gordinier

Categories     breads, side dish

Time 2h20m

Yield 2 coffee-can-size loaves, or 1 standard loaf

Number Of Ingredients 13

Nonstick cooking spray
1/2 cup plus 3 tablespoons/70 grams white rye flour
1 cup plus 2 tablespoons/140 grams stone-ground whole wheat flour
1/2 cup plus 3 tablespoons/70 grams dark rye flour
1 cup/142 grams fine-ground cornmeal
1 cup/198 grams lightly packed dark brown sugar
1/2 teaspoon/3 grams baking powder
2 teaspoons/11 grams baking soda
1/2 teaspoon/3 grams kosher salt
1 tablespoon/16 grams doenjang (Korean soybean paste)
2 cups/480 milliliters buttermilk
1/2 cup/120 milliliters egg whites (from 4 to 5 large eggs)
3/4 cup (scant)/169 milliliters blackstrap molasses

Steps:

  • Heat oven to 350 degrees and generously coat the insides of 2 10-ounce coffee cans or a 9-by-5-inch loaf pan with cooking spray. Place the white rye flour in a large skillet over medium heat and toast, whisking constantly, for 7 minutes. The flour will darken slightly and smell nutty.
  • Whisk the flours, cornmeal, brown sugar, baking powder, baking soda and salt in a large bowl. In a separate bowl, whisk together the doenjang and buttermilk until combined; set aside. With an electric mixer, whip the egg whites with 1 tablespoon of the molasses until stiff, silky peaks form, about 5 minutes. Whisk the remaining molasses into the buttermilk mixture. Gradually stir the buttermilk mixture into the dry ingredients until combined. Fold in the whipped egg whites in 2 additions.
  • Pour batter into the prepared cans or loaf pan. Coat pieces of foil with cooking spray, then cover the tops of the cans or pan securely. Set the cans or pan in a baking dish and add enough hot water to come about 1/4 inch up the side. Transfer to oven and bake until the top springs back when lightly touched, about 1 hour 40 minutes for the cans, or 2 hours for the loaf pan. Let cool 20 minutes on a wire rack, then invert and remove the bread to a cutting board. Let cool completely before slicing.

BROWN BREAD WITH RAISINS



Brown Bread with Raisins image

Created in colonial times and also called Boston brown bread, this authentic dark bread is made with cornmeal and molasses. Originally, it called for rye meal, which was available at the time.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 1h45m

Yield 32

Number Of Ingredients 8

1 cup Gold Medal™ all-purpose flour
1 cup whole wheat flour
1 cup whole-grain cornmeal
1 cup raisins
2 cups buttermilk
3/4 cup molasses
2 teaspoons baking soda
1 teaspoon salt

Steps:

  • Heat oven to 325°F. Grease 2-quart casserole dish with shortening or cooking spray.
  • In large bowl, beat all ingredients with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on medium speed 30 seconds, scraping bowl constantly. Pour batter into casserole.
  • Bake uncovered about 1 hour or until toothpick inserted in center comes out clean. Immediately loosen sides of bread with metal spatula and remove bread from casserole. Cool 30 minutes on cooling rack before slicing. Serve warm.

Nutrition Facts : ServingSize 1 Slice, TransFat 0 g

HOMEMADE BOSTON BROWN BREAD



Homemade Boston Brown Bread image

Wonderful bread! Although tradition dictates that this bread should be served with Boston Bake Beans it is also great with a bowl of soup, a salad or with a main dish. You will need 3 10-ounce coffee cans to bake this bread, although it can also be baked in 8X4 loaf pans (but then you will not have the beautiful rounds that make this bread special). The loaves can be frozen for up to 1 month. This recipe is from Massachusetts' infamous baker René Becker of the Hi-Rise Bread Company. I have only made it with fragrant organic flours, but I am sure non organic flours would work as well.

Provided by NcMysteryShopper

Categories     Breads

Time 1h50m

Yield 3 Loaves

Number Of Ingredients 11

2 1/3 cups organic rye flour
1 1/4 cups organic all-purpose flour
1 1/4 cups organic whole wheat flour
1/2 cup organic oat flour
3/4 cup coarse stone-ground yellow cornmeal
1 tablespoon baking soda
1 1/2 teaspoons baking powder
1 teaspoon salt
1 cup dried currants (4 ounces) or 1 cup dried blueberries (4 ounces)
1 quart milk
3/4 cup unsulphured molasses

Steps:

  • Remove one of your oven racks and preheat oven to 300°.
  • Generously butter three 10-ounce coffee cans. In an extra large mixing bowl combine all the flours. Stir in cornmeal, baking soda, baking powder, salt and dried fruit.
  • In a separate bowl, whisk the milk with the molasses. Slowly add to the dry ingredients, stirring until the batter is smooth and combined.
  • Pour the batter into the greased coffee cans. Stand the cans in the center of the oven and bake for about 1 1/2 hours, or until the loaves are springy to the touch. Place cans on wire rack and let cool for about 10 minutes, then unmold. Slice bread into rounds and serve.
  • When the loaves have reached room temperature, they can be wrapped in wax paper and placed in a thick plastic bag and stored in the refrigerator for up to 5 days.

Nutrition Facts : Calories 1406.8, Fat 16.7, SaturatedFat 8.1, Cholesterol 45.5, Sodium 2422.3, Carbohydrate 289.3, Fiber 26.6, Sugar 80.9, Protein 37.3

Tips:

  • Use fresh, high-quality ingredients. This will make a big difference in the flavor of your bread.
  • Don't overmix the batter. Overmixing can make the bread tough.
  • Let the batter rest for at least 10 minutes before baking. This will allow the gluten to relax and produce a tender crumb.
  • Bake the bread in a preheated oven. This will help to ensure that the bread rises evenly.
  • Don't overbake the bread. Overbaking can make the bread dry and crumbly.

Conclusion:

Boston brown bread is a delicious and versatile bread that can be enjoyed for breakfast, lunch, or dinner. It is also a great gift for friends and family. With a little planning and effort, you can easily make this classic New England bread at home.

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