Boston Brown Bread (Under 100 Calories Per Slice)

Healthier Boston Brown Bread

Boston Brown Bread is a New England classic traditionally steamed in a coffee can, creating its signature dense, incredibly moist crumb. This healthier version keeps the rich flavors of rye, cornmeal, molasses, and raisins while incorporating whole grains, flaxseed, and casein protein for a nutritional boost.

This recipe is baked directly in a parchment lined coffee can, next to a steam tray (or loaf pan), producing the same tall, moist loaf with a tender texture and deep molasses flavor.

This recipe can be doubled to fit in a coffee can, currently it fits into a medium sized can (think black beans, or canned fruit).

Ingredients

Dry Ingredients

• 30g rye flour
• 20g all purpose flour
• 15g oat flour
• 30g cornmeal
• 8g ground flaxseed
• 15g vanilla casein protein powder
• 1g baking powder
• 2g baking soda
• 2g salt

Wet Ingredients

• 120g buttermilk
• 25g beaten egg
• 2g vanilla extract
• 60g molasses

Mix Ins

• 50g raisins

Instructions

1. Preheat your oven to 325°F and add a loaf tin with boiling water to the oven.
2. Line a clean medium sized can (for a full coffee can, double the recipe) with a strip of parchment paper, allowing the parchment to extend 2–3 inches above the rim. Cut a small circle of parchment paper to cover the bottom of the can (trace the can to make it a perfect fit). Lightly grease the parchment.
3. In a large bowl, whisk together the rye flour, all purpose flour, oat flour, cornmeal, flaxseed, casein protein powder, baking powder, baking soda, and salt.
4. In a separate bowl, whisk together the buttermilk, egg, vanilla extract, and molasses until smooth.
5. Pour the wet ingredients into the dry ingredients and stir just until no dry flour remains. Fold in the raisins.
6. Transfer the batter to the prepared coffee can and smooth the top.
7. Bake for 65–70 minutes, or until the center reaches an internal temperature of 200–205°F.
8. Allow the bread to cool in the can for 15 minutes before carefully lifting it out using the parchment overhang. Cool completely on a wire rack before slicing.

Tips

• Resist slicing while warm. The crumb continues to set as it cools.
• Toast slices for an even richer molasses flavor and crisp edges.
• Enjoy with butter and baked beans for a traditional New England meal.
• Store covered at room temperature for up to 3 days or refrigerate for up to one week. Freeze individual slices for longer storage.

Nutrition

Entire loaf 

• Calories: 775
• Protein: 27g
• Carbohydrates: 159g
• Fiber: 17g
• Fat: 7g

Per slice (8 slices)

• Calories: 97
• Protein: 3.5g
• Carbohydrates: 20g
• Fiber: 2g
• Fat: 1g