Boston Brown Bread Steamed in a Pudding Mold- Recipe

My earliest memories of Boston Brown Bread are from childhood.  I remember my father steaming the bread in a can and watching it slide out.  It had a dark molasses flavor and a moist, yet slightly chewy texture with raisins.  For some reason I have been craving that special deep flavor from the rye, corn meal, and whole wheat bread.  I don't have any large cans to use, but I do have steamed pudding molds with lids.  Perfect!  Here is my brown bread recipe steamed in a pudding mold.  I did a few trials to find just the right amount of molasses.  I prefer using goat yogurt, but cow yogurt is fine.  The results are fantastic!  I have completely satisfied my brown bread yearnings.

Boston Brown Bread Steamed in a Pudding Mold.

Boston Brown Bread looks beautiful in the shape of a pudding mold.

Boston Brown Bread Steamed in a Pudding Mold

( One 1 1/2 Quart Mold Serves 8)

1 c. Cornmeal

1 c. Whole Wheat Flour

1 c. Rye Flour

1 1/2 tsp. Baking Soda

1 tsp. Salt

2/3 c. Molasses

3/4 c. Goat Yogurt

1 1/4 c. Water

1 c. Raisins

     Start by filling water in a pasta pot with a holed insert on the stove.  The insert will lift the mold so it does not sit directly on the bottom of the pot.  Measure the water by putting in the empty pudding mold.  It should go up 3/4 of the way.  Adjust the water level if necessary.  When you have the water level set, start heating it up to a simmer.  In a large bowl, whisk together the cornmeal, whole wheat, rye flour, baking soda, and salt.  In a measuring cup, combine the molasses, yogurt, and water.  Stir the wet ingredients into the dry ingredients just until incorporated.  Finally, mix in the raisins. and pour into a greased 1 1/2 qt. tin pudding mold until the batter reaches about 2/3 of the way.  It will need room to rise.  You may have some batter left over, but don't force it in.  Grease the lid and securely place on the mold.  Carefully place the mold into the water and simmer for 1 hour and 10 minutes, without covering the pasta pot.  Add hot water without pouring directly onto the lid to maintain the water level.  To check for doneness, take the mold out and open the lid.  Insert a cake tester in the center, and if done, it should come out clean.  Also the bread should not look wet.  If you need to steam some more, cover mold and put back into the water for another 10 minutes and check again.  When done, take the mold out of the water and let it cool for 10 minutes before unmolding onto a cooling rack.

My 1 1/2 qt. steamed pudding mold.  Same one I use for the Christmas plum pudding.

Boston Brown Bread with butter.