Boston Brown Bread

This classic steamed bread goes perfectly with Boston baked beans or a hearty stew.

Serves 8

Ingredients:

• ½ cup rye flour
• ½ cup stone-ground cornmeal
• ½ cup whole wheat flour
• ½ teaspoon baking powder
• ¼ teaspoon fine salt
• ¼ teaspoon baking soda
• ½ cup dark molasses
• ½ cup buttermilk
• 1 large egg
• Butter (for coating pan)
• Boiling water

1. Add the rye flour, cornmeal, whole wheat flour, baking powder, salt, and baking soda to a mixing bowl. Stir to combine.
2. Add the molasses, buttermilk, and egg to another mixing bowl. Whisk to mix and pour into the flour mixture. Mix until a thick batter is formed.
3. Butter the inside of the container in which you’ll be steaming the bread. Add enough batter to fill the container three-fourths full. Place the lid (see sidebar) over the container; center the container on the cooking insert inside the slow cooker.
4. Pour enough boiling water into the slow cooker to come to about halfway up the container. Cover and cook on high for 2 ½ hours or until the bread springs back to the touch. (To test it, carefully remove the lid or foil and touch the top of the bread; if your finger leaves an indentation, place the cover back over the bread and continue to cook and test in ½ hour intervals.
5. Remove the container from the water bath inside the slow cooker. Set on a cooling rack. When the bread is completely cooled, remove it from the container, slice, and serve.

Boston Brown Bread Steaming Container

You’ll need a heatproof (stainless-steel or ceramic) bowl, pudding mold, 13-ounce coffee can, or other container that can sit on the cooking insert in the slow cooker and still have an inch of clearance between the top of the container and the lid of the slow cooker. Only fill the container three-fourths full. If the container doesn’t have a lid, butter one side of a piece of foil large enough to fit over the entire top of the container and over the side far enough to press down to make a seal.