Steamed Rye Bread

Boston brown bread has been steamed in cans since long before anyone had a reliable oven, and the method still works beautifully today.

Rye flour, cornmeal, and graham flour combine with molasses and raisins into a dense, dark, slightly sweet batter. Pack it into oiled one-pound cans, cover tightly, and steam for two hours. Out comes a moist, round loaf with a tender crumb that’s nothing like what you’d get from baking.

Slice it thick and serve with butter, cream cheese, or alongside a bowl of baked beans for the full New England experience.

Kitchen Tips

• Fill the cans only two-thirds full since the batter rises as it steams
• Cover the cans tightly with foil or a lid so steam doesn’t get inside and make the bread soggy
• Keep the water at a steady simmer and top up with boiling water if the level drops
• Let the bread cool in the can for a few minutes before sliding it out for cleaner slices