Molasses / dark treacle
Molasses is the syrup separated as sugar crystallises from cane or beet; its grades and food uses vary, from Anadama and steamed brown bread to fermentation.
Modern adaptation
Boston brown bread (King Arthur Baking version)
Boston Brown Bread · New England brown bread · Steamed brown bread
A molasses-sweetened rye, wheat and cornmeal batter that can be steamed on the stovetop or baked in a covered pan.
Two ways to cook the modern formula
King Arthur Baking's recipe uses pumpernickel flour (identified there as whole rye flour), yellow cornmeal, golden wheat flour, baking soda, buttermilk, molasses and currants or raisins. It can be baked in a covered loaf or Bundt pan or steamed on the stovetop. The source gives separate equipment and timing for each path; this method keeps them distinct.
The oven route takes 1 hour covered at 325°F and 10 minutes uncovered. The stovetop route steams for about 2 hours over simmering water, with the pan raised above the kettle bottom and more water added if needed. The source does not give a full total time for this longer route.
New England historical context
Maine Historical Society records a steamed brown-bread recipe dated circa 1870 and describes the type as a New England staple often called Boston brown bread. Its note links cornmeal and molasses with the regional style and mentions baked beans as a common pairing.
That historical record is evidence for the regional foodway, not proof that it is the same formula as King Arthur Baking's modern recipe or that the recipe began in a particular town. The archive item itself is held by Maine Historical Society; that holding location is not treated as the recipe's birthplace.
Sources for this section
History
King Arthur Baking's modern formula uses rye, wheat and cornmeal, molasses and buttermilk, with oven and steamed methods. Maine Historical Society records a steamed brown-bread recipe dated circa 1870 and describes that regional style as a New England staple often called Boston brown bread, commonly served with baked beans. This historical record supports regional context, not a direct lineage between its formula and the modern King Arthur recipe.
Ingredients
Yield 1 8½-by-4½-inch loaf or 10-cup Bundt loaf · Scaling: source batch only
177 mL¾ cup as recorded
78 g177 mL¾ cup as recorded
106 g177 mL¾ cup as recorded
85 g3.7 mL¾ tsp as recorded
3.7 mL¾ tsp as recorded
177 mL¾ cup as recorded
106 g; choose eitherButtermilk
355 mL1½ cup as recorded
340 g118 mL½ cup as recorded
170 gMethod
Risks and precautions · Standard risk
Boiling water and steam
The stovetop method handles a deep kettle of boiling water and later steam around a covered pan.
Hazard sourceUse a deep covered kettle and raised insert as directed; handle the hot pan and kettle carefully. Add water when needed, as the source directs. The source does not specify an internal-temperature endpoint.
Control sourceThe clean-toothpick or moist-crumb cue is the source's recipe doneness test, not an independent safety validation. No extra time or temperature limit is inferred.
- Choose the stovetop-steaming or oven method. If baking, heat the oven to 325°F (about 163°C). Lightly grease an 8½-by-4½-inch loaf pan or a 10-cup Bundt pan.
- Whisk the pumpernickel flour, cornmeal, golden wheat flour, baking soda, salt and currants or raisins together in a medium bowl.
- In a separate bowl, beat the buttermilk and molasses until smooth.
- Add the wet mixture to the dry ingredients and stir just until combined; do not beat the batter. Spoon it into the prepared pan.
- Cover the pan with buttered aluminum foil, fastening it tightly around the edges while leaving a little room above the batter for expansion.
- For the oven method, bake covered at 325°F for 1 hour. Remove the foil and bake 10 minutes more. A toothpick inserted in the center should come out clean or with a few moist crumbs.
- For the stovetop method, secure the foil with a rubber band. Set the pan on a steamer insert or crumpled foil in a deep kettle, with room for the lid above the pan. Pour boiling water into the kettle until it reaches about two-thirds of the way up the pan. Bring the water back to a boil, lower it to a simmer, cover and steam for about 2 hours. Add water if needed. Use the same center toothpick cue.
- Remove the pan from the kettle or oven. Cool the bread in its pan for about 10 minutes, then turn it onto a rack to cool completely.
- Store leftovers well wrapped in the refrigerator for up to 5 days; freeze for longer storage.
Conditions
Yield1 8½-by-4½-inch loaf or 10-cup Bundt loaf
Active time10 min
Temperature163°C
Temperature controlMulti-stage
Places
New England
Historical attestation · Region evidenceMaine Historical Society describes a circa-1870 steamed brown-bread recipe as a New England staple often called Boston brown bread. This is a regional historical association, not proof that the King Arthur formula is the same recipe or that the style began in one locality.
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Made from
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Sources
King Arthur BakingRecipe · Modern adaptation
Boston Brown BreadThe recipe provides the quantities, pan choices and alternatives of currants or raisins.
It gives both covered oven baking at 325°F for 1 hour plus 10 minutes uncovered, and stovetop steaming for about 2 hours with water two-thirds up the pan.
It gives the center-toothpick cue, pan cooling, storage up to five refrigerated days, and freezing for longer storage; its page was updated 15 July 2022.
Cited in: Two ways to cook the modern formula
Maine Historical Society via Vintage Maine ImagesHistorical attestation · Geographic context
Steamed Brown Bread recipe, ca. 1870The record dates a steamed brown-bread recipe to circa 1870 and locates the archival item in Maine.
Maine Historical Society describes steamed brown bread as a New England staple, often called New England or Boston brown bread, and notes cornmeal and molasses as regional characteristics.
Cited in: New England historical context
King Arthur BakingIngredient identification
King Arthur Baking Company Renames White Whole Wheat Flour to Golden Wheat Whole Wheat FlourKing Arthur identifies Golden Wheat Flour as its 100% hard-white-wheat whole-grain flour, clarifying the recipe ingredient's product name.
Cited in: Two ways to cook the modern formula