Thursday, March 23, 2017

Pressure Cooker Brown Bread Recipe

It doesn't get much more traditional American dining than Boston Brown Bread. Steamed Brown Bread or Boston Brown Bread is a dense, molassesy bread that's traditionally steamed for three hours in a repurposed food can. We created this Pressure Cooker Brown Bread recipe to cook in about an hour in an electric pressure cooker (Instant Pot). Given all the warnings about BPA in the lining of canned food, we also switched to a mason jar for the cooking. 


2 1-pint widemouth mason jars (It needs to have flat sides or you won't be able to get it out)
1/4 c. Rye flour
1/4 c. All purpose flour
1/2 c. Cornmeal
1/2 c. Whole wheat flour
1 t. Baking soda
1/2 t. Salt
2/3 c. Sour cream (you can substitute 1 c. buttermilk for sour cream and milk)
1/3 c. Milk
1/3 c. Molasses
1/2 c. Raisins

1 1/2 c. Water for steaming in pressure cooker
Butter for greasing the jars and slathering on the cooked bread


1. In a large mixing bowl, mix together dry ingredients
2. Mix milk and the sour cream in a one cup measuring cup
The pressure caused the cooked bread to
scoot up the jar. Kind of wild. 
3. Add wet ingredients to dry in the mixing bowl, beat 30 seconds, scraping down bowl
4. Grease two mason jars
5. Fill jars 2/3 full with batter, cover tightly with aluminum foil
6. Place steamer insert in pressure cooker insert, add water. Place jars on steamer rack, set electric pressure cooker to 65 minutes on high pressure. Dump pressure. (Your cooking time might be slightly less than ours - we live at 4,500 feet and higher elevations requires a 15% increased cooking time. Guidelines are an extra 5% cooking time for every 1,000 feet above 2,000 feet. If you live at sea level, decrease cooking time 13%.)

Remove the jars with tongs or oven mitt (unless you have fingers of steel) and the bread should slide right out when inverted. Cut slices, slather in butter, and enjoy!

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