Makes: 1 loaf
Time: About 1½ hours
This soft-crusted New England staple is traditionally steamed in old coffee cans. It’s much easier to bake it in a loaf pan. Serve alongside baked beans.
1. Heat the oven to 300°F. Liberally grease a 9 × 5-inch loaf pan.
2. Whisk together the flours, cornmeal, salt, and baking soda in a large bowl. Add the maple syrup and buttermilk and stir until just mixed; this is a loose batter, not a dough.
3. Pour or spoon into the loaf pan and bake for 1 hour and 20 minutes, until a toothpick inserted into the center of the loaf comes out clean. Cool on a rack for 10 minutes before removing from the pan; serve warm.
CINNAMON-RAISIN BOSTON BROWN BREAD Whisk 1 tablespoon cinnamon into the flour mixture. Fold 1 cup raisins into the prepared batter.
CRANBERRY-WALNUT BOSTON BROWN BREAD Brown bread meets classic fruit and nut bread: Fold 1 cup dried cranberries and ½ cup chopped walnuts into the prepared batter.
BLUEBERRY-ALMOND BOSTON BROWN BREAD It’s not unusual to see this bread made with New England’s favorite berry: Fold 1 cup dried blueberries and ½ cup chopped almonds into the prepared batter.
STEAMED BOSTON BROWN BREAD The original method: Grease two 1-pound coffee cans and place a round piece of parchment paper in the bottom of each. Divide the batter between the cans and place a piece of foil over each, securing it with kitchen twine. Place the cans in a stockpot and fill it with boiling water until the cans are three-quarters submerged. Cover and bring the water back to a boil, then reduce the heat to a simmer. Steam the breads for 1½ to 2 hours, until the breads begin to pull away from the sides of the cans and a skewer inserted into the center of a loaf comes out clean.