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Why a PINK chef's coat?

Simply put, I carry my Dad's legacy with me through my cookbook, cooking and everyday I am writing my food columns, he is always with me. I carry my Mom with me through a silent reminder of her struggle with breast cancer that took her life, as well as the lives of many other women who have dealt with, and are still dealing with, this horrible affliction. Besides, why not pink? It makes a man look good!

The Yankee Chef's Boston Brown Bread

There are variations to Brown Bread including using 1/2 cup molasses and 1/2 cup of maple syrup. Beware that the dough will not be as dark though. You can also use white flour in place of wheat if desired, but again, it won't be as dark. If you don't want to purchase more rye and wheat flour than you will use, simply buy what you need at a health food store.


For 1 Batch(es)


  • 1/2 cup(s) raisins
  • 1 cup(s) boiling water or apple juice
  • 1 cup(s) whole wheat flour
  • 1 cup(s) rye flour
  • cup(s) yellow cornmeal
  • 2 tablespoon(s) brown sugar
  • 1/2 teaspoon(s) salt
  • 1/2 teaspoon(s) allspice, optional
  • 2 teaspoon(s) baking soda
  • 1/2 cup(s) warmed molasses
  • 2 cup(s) buttermilk or soured milk *
  • 2 (26-28-ounce) empty cans with top and bottom removed
  • Tin foil
  • String

The Yankee Chef's Boston Brown Bread Directions

  1. In a small bowl, combine boiling water and raisins and let sit for at least a half hour while preparing recipe.
  2. Preheat oven to 350-degrees F. Spray the inside of both cans with nonstick cooking spray liberally. Set aside.
  3. In a large bowl, combine flours, cornmeal, brown sugar, salt, allspice and baking soda. In another add the molasses and cover. Microwave on high for 10-15 seconds or until warmed through. Remove from microwave and add to a bowl containing buttermilk, stirring well. Drain raisins and stir into molasses mixture. Add molasses mixture into flour mixture and combine until well incorporated. This doesn't have to be smooth but it does need to be well mixed.
  4. Cover one end of each coffee can with tin foil and tightly tie with string. Place each can(tin foil side down) into a large pot that is oven proof and sides that are at least as high as the cans. Equally divide brown bread batter into each can, no more than 3/3-full. Fill pot with boiling water, enough to come up at least one third of the way up.
  5. Place in oven and steam in oven for 1 hour and 15 minutes to one hour and 30 minutes or until toothpick inserted in the middle comes out fairly clean. It won't come out perfectly clean because this is a steamed bread. Remove from oven carefully and remove from water bath. Cool at least 30 minutes before removing foil and pushing bread out from can to cool completely.
  6. For the crockpot, make sure the water comes up the same amount and the lid fits snugly. On low, simmer the bread anywhere from 2-3 hours, testing as directed above.