Absolutely! Here’s a warm, nostalgic article for your **Old-Fashioned Boston Brown Bread** recipe — perfect for a blog, cookbook intro, or food magazine feature:
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## 🍞 Old-Fashioned Boston Brown Bread: A Steamed Classic Worth Rediscovering
In a world full of flashy food trends, there’s something comforting about revisiting a **true New England classic**: **Old-Fashioned Boston Brown Bread**. Moist, dense, and subtly sweet, this traditional bread is steamed — not baked — and made with a wholesome trio of **cornmeal, rye flour, and whole wheat**. The result? A deeply flavorful, rich, and rustic loaf that pairs beautifully with a hot bowl of baked beans or a thick smear of butter.
Boston brown bread is more than just a side dish — it’s a culinary time capsule from early American kitchens, where resourcefulness and simple ingredients came together to create hearty, satisfying meals.
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### 🧾 A Brief History
Boston Brown Bread dates back to colonial times, when ovens were rare and steaming was a practical alternative to baking. Originally cooked in metal cans over an open fire or in a steaming pot, this bread became a staple in New England homes — especially when paired with Saturday-night baked beans and franks.
Its signature flavor comes from the blend of grains and the slight sweetness from **molasses** and sometimes **raisins**. No yeast is required — it rises with baking soda, making it both rustic and quick to prepare.
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### 🍽️ Ingredients:
* 1 cup whole wheat flour
* 1 cup rye flour
* 1 cup cornmeal (medium or fine grind)
* 1 teaspoon baking soda
* 1/2 teaspoon salt
* 1 3/4 cups buttermilk (or use milk + 1 tbsp vinegar)
* 3/4 cup molasses
* Optional: 1/2 cup raisins
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### 👩🍳 How to Make It:
1. **Prepare your steaming setup**
You’ll need a large pot with a lid and a rack or trivet to keep the loaf pan or can above the water level. Grease a 1-pound coffee can or tall loaf pan thoroughly.
2. **Mix the dry ingredients**
In a large bowl, whisk together the whole wheat flour, rye flour, cornmeal, baking soda, and salt.
3. **Add wet ingredients**
Stir in the buttermilk and molasses until just combined. If using raisins, fold them in now.
4. **Pour and cover**
Pour the batter into the prepared can or pan, filling about 2/3 full. Cover tightly with greased foil or a lid.
5. **Steam it**
Place in the steaming pot, making sure water reaches halfway up the side of the can. Cover the pot and steam for 2 to 2½ hours, checking water level occasionally and adding more if needed.
6. **Cool and serve**
Carefully remove the bread from the can and let cool slightly before slicing. Serve warm with butter, cream cheese, or alongside baked beans for the traditional pairing.
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