New England Brown Bread Recipe

Cornmeal: A coarse flour made from dried corn, adding a slightly gritty texture and a subtle sweetness to the bread.

Rye flour: Made from rye grain, this flour gives the bread a hearty, earthy flavor.

Whole wheat flour: A flour that includes the entire wheat kernel, providing a nutty taste and dense texture.

Baking soda: A leavening agent that helps the bread rise during steaming.

Salt: Enhances the flavors of the other ingredients.

Molasses: A thick, dark syrup that adds a rich sweetness and deep color to the bread.

Buttermilk: Adds moisture and a slight tanginess, helping to activate the baking soda for a better rise.

When mixing the molasses and buttermilk into the dry ingredients, ensure that you stir just until the ingredients are combined. Overmixing can lead to a denser texture in the final bread. Additionally, when steaming the bread, make sure the pot remains covered to maintain a consistent temperature and prevent the water from evaporating too quickly.

• cornmeal - Substitute with polenta: Polenta is a coarser grind of cornmeal and can provide a similar texture and flavor in the bread.

• cornmeal - Substitute with semolina: Semolina, made from durum wheat, can mimic the grainy texture of cornmeal while adding a slightly different flavor profile.

• rye flour - Substitute with spelt flour: Spelt flour has a similar nutty flavor and can be used in the same quantity as rye flour.

• rye flour - Substitute with buckwheat flour: Buckwheat flour offers a robust flavor and can be a good alternative to rye flour.

• whole wheat flour - Substitute with all-purpose flour: All-purpose flour can be used in place of whole wheat flour, though it will result in a lighter texture and less nutty flavor.

• whole wheat flour - Substitute with oat flour: Oat flour can add a slightly sweet flavor and a denser texture, making it a good substitute for whole wheat flour.

• baking soda - Substitute with baking powder: Use three times the amount of baking powder to replace baking soda, but be aware that this may slightly alter the taste.

• baking soda - Substitute with potassium bicarbonate: Potassium bicarbonate can be used in the same quantity as baking soda, though it may require a slight adjustment in salt.

• salt - Substitute with sea salt: Sea salt can be used in the same quantity and will provide a similar flavor.

• salt - Substitute with kosher salt: Kosher salt can be used, but you may need to adjust the quantity slightly due to its coarser texture.

• molasses - Substitute with honey: Honey can provide a similar sweetness and moisture, though it will impart a different flavor.

• molasses - Substitute with maple syrup: Maple syrup offers a similar consistency and sweetness, with a distinct flavor that complements the bread.

• buttermilk - Substitute with yogurt: Yogurt can provide the same tangy flavor and moisture, making it a good substitute for buttermilk.

• buttermilk - Substitute with milk and lemon juice: Combine 1 tablespoon of lemon juice with enough milk to make 1 cup, let it sit for a few minutes to thicken, and use as a buttermilk substitute.

• Allow the brown bread to cool completely before storing. This helps prevent condensation and sogginess.
• Wrap the bread tightly in plastic wrap or aluminum foil to keep it fresh and moist.
• For short-term storage, place the wrapped bread in an airtight container or a resealable plastic bag. Store at room temperature for up to 3 days.
• For longer storage, consider freezing the brown bread:
  • Slice the bread into individual portions for easy thawing.
  • Wrap each slice or the whole loaf tightly in plastic wrap, then place in a resealable freezer bag. Squeeze out as much air as possible before sealing.
  • Label the bag with the date to keep track of its freshness.
  • Store in the freezer for up to 3 months.
• To thaw frozen brown bread, remove the desired amount from the freezer and let it sit at room temperature for a few hours or overnight.
• For a quicker thaw, place the wrapped bread in the microwave on a low setting for a few seconds, or use a toaster oven.
• To refresh the bread, you can warm it in a preheated oven at 350°F (175°C) for about 10 minutes. This will help restore its texture and flavor.

• Preheat your oven to 300°F (150°C). Wrap the brown bread in aluminum foil to prevent it from drying out. Place it on a baking sheet and heat for about 15-20 minutes, or until warmed through.

• Slice the brown bread into individual pieces. Heat a non-stick skillet over medium heat. Add a small amount of butter or olive oil to the skillet. Toast each slice for 2-3 minutes on each side until they are golden brown and heated through.

• For a quick method, place slices of brown bread on a microwave-safe plate. Cover with a damp paper towel to retain moisture. Microwave on medium power for 30-45 seconds, checking to ensure they are heated through.

• Use a steamer basket over simmering water. Place slices of brown bread in the basket, cover, and steam for about 5-7 minutes until warmed through. This method helps retain the bread's moist texture.

• If you have a toaster oven, set it to a low heat setting. Place the slices directly on the rack or on a baking tray. Heat for 5-10 minutes, checking frequently to avoid over-toasting.

• 1-pound coffee can: Used as a mold to shape and steam the bread. Alternatively, a 1-quart pudding mold can be used.

• Mixing bowl: A large bowl to combine all the dry and wet ingredients.

• Measuring cups: Essential for accurately measuring the cornmeal, rye flour, whole wheat flour, molasses, and buttermilk.

• Measuring spoons: Used to measure the baking soda and salt precisely.

• Aluminum foil: Used to cover the top of the can or mold tightly to prevent steam from escaping.

• Deep pot: A large pot to hold the can or mold and enough water for steaming.

• Rack: Placed inside the deep pot to keep the can or mold elevated above the water level.

• Boiling water: Necessary for creating steam in the pot to cook the bread.

• Oven mitts: Used to handle the hot can or mold safely when removing it from the pot.

• Cooling rack: Used to let the bread cool for 10 minutes after steaming.

Pre-measure ingredients: Measure out cornmeal, rye flour, whole wheat flour, baking soda, and salt ahead of time.

Use a mixer: Mix molasses and buttermilk with dry ingredients using a stand mixer to save time.

Boil water in advance: Have boiling water ready before starting the recipe to speed up the steaming process.

Prepare the mold: Grease the coffee can or pudding mold before mixing ingredients to streamline the process.

Batch cooking: Double the recipe and freeze extra brown bread for future use.