Early settlers in New England had to make bread with limited resources. Cornmeal and rye flour were less expensive than wheat flour and molasses was less expensive than most other sweeteners. Not every home had an oven but virtually every home had a fireplace and steaming was an easy way to control the heat of a wood fire.
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Steamed Brown Bread
- Total Time: 2 hours 30 minutes
- Yield: 2 loaves 1x
Description
Whole grain, steamed, rather than baked, this brown bread is lovely topped with butter or cream cheese and it can be served at breakfast, lunch or dinner.
Ingredients
- 1/2 cup (60g) wholemeal flour
- 1/2 cup (60g) rye flour
- 1/2 cup (80g) cornmeal
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 tsp ground allspice
- 1/2 tsp ground ginger
- 1/2 cup (50g) currants
- 1/2 cup (120ml) molasses
- 1/2 cup (120ml) milk
- 120 ml / 1/2 cup yogurt
- 1/2 tsp vanilla extract
- 1/2 tsp orange zest
Instructions
- Combine wholemeal flour, rye flour, cornmeal, baking soda, baking powder, salt, allspice, ginger and currants in a medium bowl.
- Add molasses, milk, yogurt, vanilla and orange zest, stir until well combined.
- Grease the inside of two straight-sided, wide mouth canning jars with butter, divide batter evenly between the two jars. Cover top of each jar with a double thickness of aluminum foil.
- Put jars in slow cooker, add boiling water to surround jars to depth of 5 cm/ 2 in.
- Cook on high setting for 2 hours or until toothpick inserted near center of bread comes out clean.
- Remove jars from cooker, cool for fifteen minutes before removing bread from jars. Cool completely before cutting.
Notes
- If you are a metric cook, use a medium sized mug, filled to half full, if you would like to experience this as a 1/2 recipe.
- Bread may be steamed on a rack, in a large pot with a tight fitting lid.
- Jars should be filled no more than 2/3 full.
- Prep Time: 10 mins
- Cook Time: 2 hours
- Category: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 130
Steaming, a more gentle way of cooking than baking, is more flexible in terms of cooking time, and steamed brown bread is the least demanding bread and most energy efficient, mine and the power company’s, bread I’ve ever made.
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Frequently Asked Questions
Why is steaming used instead of baking for this bread?
Steaming is a more gentle cooking method that was historically used in New England due to limited resources and the lack of ovens in every home. It is also more flexible in terms of cooking time and energy efficient. 
Can I use something other than canning jars to steam the bread?
Yes, the bread can be steamed on a rack in a large pot with a tight-fitting lid, as noted in the recipe instructions.
What is the purpose of using molasses in this recipe?
Molasses is used as a sweetener in this recipe, reflecting its historical use in New England due to its cost-effectiveness compared to other sweeteners.
I would like to try this recipe but unfortunately we do not get rye flour here also we get corn flour but not corn meal can u please give me an alternative or use of different flour like sorghum, millet or finger millet thanks.