Steamed bread is a bit of an unusual thing, chewy texture, moist and in the case of this brown bread rich with molasses flavor. I really like molasses so I tend to keep blackstrap molasses on hand, but that can be a bit strong for this bread, use it if that’s what you have but I’d recommend the regular stuff. The other fun thing about this bread is you steam it in a can, then shake it out and slice it into rings, you can make it in a muffin tin or loaf pan, but that’s no fun. I used two 24 oz cans to steam my bread and they ended up baking right up to the top of the can so if you use something smaller split it into more cans.
Steamed Brown Bread
Ingredients
- 2 -24oz empty cans for steaming the bread
- butter for greasing the cans
- ¾ c white flour
- ½ c rye flour
- ½ c cornmeal
- ½ c quick oats or whole oats ground up a little
- ¾ tsp. baking powder
- ¾ tsp. baking soda
- 1 tsp. salt
- ¾ c raisins, soaked in hot water and drained
- ¾ c molasses
- 1 ½ c buttermilk
Directions
- Preheat the oven to 325F, heat up water to make a water bath for steaming the bread and grease 2-18oz cans with butter.
- Mix together the dry ingredients and then toss the soaked raisins with the dry ingredients to coat them, this will prevent them sinking to the bottom of the cans.
- Add in the molasses and buttermilk, mix till fully incorporated and divide between the two cans, about 18 oz each.
- Cover the tops tightly with foil, place in a 2-inch-deep pan and fill ¾ of the way with hot water.
- Bake at 325F for 2 hours and 15 minutes.
- Slice and serve with butter or fry in butter till crispy.
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