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Boston steamed brown bread


  • Preheat oven to 180°C fan forced (200°C normal).
  • Soak the raisins in ½ cup boiling hot water for about 10 mins until ‘plumped’. Drain very well.
  • Then sift all the flours with the cornmeal, bicarb and salt into a large bowl. Make a well in the centre and set aside.
  • In another bowl, whisk together the buttermilk, molasses and egg. Pour this mixture into the flour and mix well until smooth. Then stir in the drained raisins.
  • Evenly spoon the batter into an oiled springform cake tin. Tightly cover with foil, crimping the edges, and place in a deep oven tray. Then pour boiling water halfway up the sides and cook in the oven for 2½ hours – undisturbed! Check if ready using a small skewer.
  • Remove and set the cake aside for 10 mins, before slicing and serving.
  • from “Baking at Home” by the Culinary Institute of America


  • ½ cup raisins
  • ½ cup plain flour
  • ½ cup whole wheat flour
  • ½ cup rye flour
  • ½ cup cornmeal
  • ¾ tspn bicarbonate soda
  • ½ tspn table salt
  • 1½ cups buttermilk
  • ½ cup molasses
  • 1 large egg
  • cooking oil spray

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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