You’d never guess this molasses-sweet, raisin-studded allspice bread is old-school Puritan fare. Most early New England homes lacked ovens, so settlers steamed breads over an open fire–a technique learned from regional native peoples, and one that translates perfectly to Suvie. The traditional recipe blends rye, wheat, and corn flours and cooks in an old coffee can. We do without rye for simplicity, but you could sub it in for half the whole wheat flour. This bread is still eaten in New England alongside franks and baked beans; it also makes a filling breakfast fried in butter or with a swipe of cream cheese, perhaps drizzled with maple syrup.
Boston Brown Bread
- 1 tbsp butter for greasing Suvie pan, plus more for serving, if desired
- 1 cup whole wheat flour
- ½ cup finely- or medium-ground cornmeal
- 1 tsp allspice
- ½ tsp baking soda
- ¼ tsp baking powder
- 1 cup buttermilk
- ½ cup raisins
- ⅓ cup molasses
1) Generously butter a Suvie pan. In a medium bowl, whisk together flour, cornmeal, allspice, baking soda, and baking powder with ½ tsp salt, then stir in buttermilk, raisins, and molasses. Scrape batter into pan, smooth until level, and insert pan into top zone of Suvie. Fill reservoir, input settings, and cook now or schedule.
My Cook > Slow Cook & Starch Settings
High, 2 hours and 30 minutes
Starch: 0 minutes
2) Remove pan from Suvie. Allow pan to cool on a rack 1 hour before removing bread from pan, using a butter knife or offset spatula to loosen bread if necessary. Cut into slices and serve with soft butter or cream cheese, and maple syrup if desired. Optionally, place 1 tsp butter between two slices of brown bread in a Suvie pan and broil 10 minutes, flipping halfway through, until browned and slightly crispy.
Nutritional Information per serving (8 servings per recipe): Calories 131, Total Fat 1g, Total Carbohydrates 29g, Total Sodium 143mg, Total Protein 4g