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Boston Brown Bread

This traditional Boston brown bread is a unique vegetarian bake that offers a wonderful alternative to standard loaves. Characterised by its dense, moist crumb and deep, malty flavour, this heritage recipe uses a blend of wholemeal, rye and cornmeal flours. Unlike typical oven-baked breads, this version is gently steamed inside tins to create an incredibly tender, cake-like texture that is naturally sweetened with a hint of molasses and golden brown sugar.

Perfect as a savoury-sweet snack or a comforting side dish, this homemade loaf is most delicious when sliced thickly and served with plenty of softened butter. It is an excellent make-ahead option for a weekend brunch or afternoon tea, as the flavours continue to develop over a few days. Simply wrap the cooled bread in cling film to keep it fresh and moist until you are ready to serve.

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Ingredients for Boston Brown Bread

  • 1 tablespoon butter plus more for serving, room temperature

  • 475ml whole milk

  • 120ml mild-flavoured (light) molasses

  • 50g (packed) light brown sugar

  • 1 teaspoon kosher salt

  • 160g wholemeal flour

  • 130g plain flour

  • 130g rye flour

  • 40g cornmeal

  • 1 tablespoon bicarbonate of soda

  • 1 teaspoon baking powder

  • 130g raisins (optional)

  • Ingredient info: Rye flour is available at natural foods stores and some supermarkets.

  • Two empty, clean 11-375g coffee cans

Preheat oven to 177°C. Cut two 6" squares of foil. Coat insides of cans and one side of foil squares with 1 tablespoon butter. Stir milk and next 3 ingredients in a small saucepan over low heat until sugar dissolves and mixture is just warmed (do not boil). Whisk wholemeal flour and next 5 ingredients in a large bowl. Add milk mixture; whisk until smooth. Fold in raisins, if using. Divide batter between cans. Smooth tops.

Cover cans with foil, butter side down. Secure foil with kitchen twine. Place cans foil side up in a deep roasting pan or a heavy shallow pot. Transfer pan to oven. Pour very hot water into pan to come about 3" up sides of cans.

Bake until a skewer inserted through foil into the centre of each loaf comes out clean, about 1 1/2 hours. Transfer to a wire rack. Let cool for 10 minutes. Run a thin knife around edges of cans. Invert to release loaves onto rack. Let cool completely. DO AHEAD: Bread can be made 3 days ahead. Wrap tightly in plastic; store at room temperature.

Slice bread. Serve with soft butter.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 28 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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