Boston Brown Bread Steamed in a Can | Mini Loaves
How to make mini loaves of steamed Boston Brown Bread in a can – a perfect, classic New England addition to any meal or snack.
By Aimee Tucker|Jul 30 2019|
My first experience of steaming a large loaf of Boston brown bread in a can was a memorable one. The toothsome and barely-sweet loaf was like nothing I had ever tasted, thanks to the unique and rustic combination of molasses mixed with rye flour, whole-wheat flour, and cornmeal. I knew Boston brown bread is traditionally eaten with baked beans for Saturday night supper, but before I could get to Saturday, I had eaten the whole loaf toasted and buttered for breakfast. Oops!
It was only a matter of time before I made another loaf.
Fast forward to a few weeks ago, when I was at my local diner in Keene, New Hampshire. As I ate, I heard the gentleman at the next booth order a special off the menu — a plate of Boston Brown Bread, served with “beans and frankfurters.” When his plate emerged from the kitchen, I marveled at its New England pedigree. Thick rounds of grainy brown bread were arranged like medallions, and topped with generous scoops of baked beans. Two whole hot dogs spooned the bread and beans like a pair of commas, with no New England hot dog bun in sight.
I decided my next brown bread would be smaller loaves like I’d seen at the diner, in the style of the popular B&M brown bread in a can widely available at New England grocery stores. The opportunity finally came this past weekend. Steaming smaller loaves is not only practical (you can freeze the surplus, after all), it’s also easier, since smaller cans are a lot easier to come by these days than their 2-quart counterparts.
The batter came together quickly, but this time I spooned it into four 15.5 oz. greased aluminum cans, which were then covered with greased aluminum foil and secured in the traditional fashion.
Note to self — I really need to invest in some sturdy string instead of always resorting to yarn!
The last time I steamed Boston brown bread, I used a few small, short cans (like the kind tuna fish comes in) to rest the batter-filled cans on to keep them off the bottom of the pot, but this time I used the rings from my large stash of empty mason jars. They worked perfectly. A trivet would also work.
Two steamy hours later, the loaves were done and ready to come out of their aluminum hiding spots.
Then I was finally able to recreate the dish I had been dreaming of, only I sliced up the hot dogs before frying them in a little butter. This makes the plate even more of a “Franks and Beans” masterpiece.
Photo Credit: Aimee Tucker
Are you a fan of Boston Brown Bread?
This post was first published in 2012 and has been updated.
SEE MORE:
Granny’s Brown Bread Recipe
New England Baked Beans
Franks & Beans | A Saturday Night Tradition
75 Classic New England Foods
So glad that you were able to recreate this dish! It looks like comfort food at it’s best.
We do enjoy Boston Brown Bread with baked beans and sausage in our cold damp winters here on the west coast. But what I want to share is that my Great Aunt Iva, did something different with Boston Brown Bread, in warm weather, that you may find interesting.
She lived in Detroit, Michigan and in the summer, when I would visit… this being the early 50’s she would always take me on a big three decker boat to a small amusement park located on an island, in the Detroit River. Boblo I believe. It was an all day adventure and she packed the same lunch every year. Slices of Boston Brown Bread filled with a mixture of cream cheese, mayonnaise and sliced Spanish olives including a bit of their juice,
I believe a bit of finely minced onion, but maybe not. Oh my they were good.
The sweetness of the bread and the creamy acidic tang of the filling was perfect.
Thank you for a sharing that brought back a treasured memory and if I google maybe the recipe for the filling will be found. :o)
Um where is the recipe ??????????
Hi Tamara. If you click on “Granny’s Brown Bread” where it says “View and print the original recipe for Granny’s Brown Bread” at the bottom of the article, you will see the complete recipe. Thanks!
I made my Boston Brown Bread this morning and used 4 small soup cans. I cut circular pieces from parchment paper to put in the bottom of the can making it easier to release the loaf after they had cooled. Worked super. I also used a rubber band to hold the foil cover on and that worked great too. I love this bread and it’s easy to make. I am serving mine to guests as open faced sandwiches with a smoked salmon and chive spread. They are delicious together.
Those dogs need to be red.
I made this with my mom as a young child in Maine. Yummy
Katy, I also helped with the making of the brown bread. My favorite memory of that is “slicing” it with a piece of thread!!! Made nice even slices, not to thin and not to thick, just right!!!! Just found my mum’s recipe!!! So yummy
Looks wonderful…the only thing is…that should say SATURDAY night supper…not Sunday! LOL
Agreed! It was always a Saturday night dish, and quite often, especially in the cold months, the beans were homemade by my mother!
I see the original recipe calls for 2 to 3 hours to steam the large loaf. Does it take 2 full hours to steam the small loaves? Seems like it would take less time. Thanks.
Hi Elizabeth. It’s been awhile, but I do recall the small loaves still took the 2 hours to steam. The large loaf takes more like 3. Unfortunately, steaming is a very slow method of “baking.” If you’re short on time, but still want that delicious brown bread flavor, a batch of Concord Brown Bread Muffins is a great alternative (I omit the candied ginger) and take around a half-hour from start to finish!
Look around for a small smooth sided can ( Crisco ) for making Brown Bread. The one I use has been handed down for two generations. Makes a Family size loaf for dinner when split in half. The remaining half seldom lasts more than a day or two. Hot or cold the rest is soon consumed. Saturday night is a bean supper which w/o Brown Bread would not pass muster summer or winter.
They change the coffee cans to cardboard or plastic were can I purchase a lot of the old coffee cans or a mold that is about the same size..
This is what I grew up eating on SATURDAY nights, never Sunday. A New England tradition for sure. (Just like spaghetti on Wednesday and fish on Fridays!) Cannot find B&M Brown Bread anywhere in California or Hawaii, so will make it myself!
Hi Michelle. You can buy the Brown Bread at Amazon and there is a link further down from Yankee magazine where you can also buy it. I love this from buying it but now I can make it in my own kitchen!! Happy dance!
I have an Instant Pot. Any idea how long it would take to steam in an IP?
So where is the recipe for the Boston Steamed Bread? I’ve looked all over the page not seeing it? Do I need new glasses????? 🙂
Hi Geraldine. We link to the brown bread recipe in the first sentence of the post, and it’s also the first link at the bottom of the post under “See More” — just click where it says “Granny’s Brown Bread Recipe” and it will take you there. Happy steaming!
For those in So. California……I found B&M Brown Bread at our local Albertsons. It’s what I had growing up, and I loved it… but do prefer to make it myself.
I have an allergy to corn products. Is there anything I could substitute for the corn meal?
For years I have been looking for a specialty pan to make brown bread. I am surprised that even in specialty shops throughout New England, no one has ever thought to produce or stock one of these. What is so hard about making a stainless tube opened on each end?
First we found a beanpot like our Mom’s. Then found a Maine recipe for brown bread. It is steaming now. At 87 and 80 years old you can just imagine the pleasure to eat what had been only a memory. Now, I find this article which only repeats what has taken us years to find. We use a different kind of bean each Saturday and enjoy left overs for a few days. Thank you for your perfect recipes.
Any tips on getting the bread out of the can once baked?
Cut the bottom off of the can, and push it through…
I am a transplanted New Englander (living in NJ for 35+ years). I guess I have lost something regarding brown bread, which I cannot find in the stores here! But, is it no longer able to be furnished in the can like we always had. My mother would put it in a pan of water and let it boil on the top of the stove for (I can’t remember how many minutes). Is this no longer possible or available?
Impressed with the brown bread and I will try, I am in Kenya and I would like to learn more about baking from you please
Large cans are widely available. I use 48 oz Juice cans, pineapple, etc…. Use the juice and you will have cans forever.