Steamed Brown Bread,For Baked Beans

New England steamed brown bread is a tradition that goes back generations, and it’s always served alongside a pot of baked beans. This version uses whole wheat flour, all-purpose flour, and yellow cornmeal for a dense, slightly sweet loaf with a malty depth from the molasses. Buttermilk keeps it moist and gives a gentle tang.

The bread steams in a buttered coffee can or mold set inside a pot of simmering water for three hours. That slow, gentle steam produces a texture you can’t get from baking: dense, moist, and almost pudding-like without being heavy. Keep the water at a simmer, not a rolling boil, and check the level every hour to make sure the pot doesn’t run dry.

Here’s an old Yankee trick for slicing: wrap a piece of string around the loaf and pull it tight through the bread. It cuts warm steamed bread cleaner than any knife.

Kitchen Tips

• Grease the coffee can or mold thoroughly with butter. Steamed bread sticks tenaciously if you skip this step.
• Cover the mold tightly with foil before steaming. Any water dripping in will make the top soggy.
• Keep the water level at the halfway mark on the mold. Too high and water seeps in. Too low and the bread steams unevenly.
• Let the bread cool in the mold for a few minutes before unmolding. It releases more easily once it contracts slightly.

Variations

• Swap raisins for dried cranberries for a tart New England twist.
• Use dark molasses instead of regular for a deeper, more robust flavor.
• Add a teaspoon of ground ginger or allspice to the dry ingredients for a warming spice note.