Steamed Boston Brown Bread Pressure Cooker Recipe

Steamed Boston Brown Bread Pressure Cooker Recipe

Ingredients

Makes 3 small loaves – Cooker: 5- to 8-quart – Time: 20 minutes at HIGH pressure

• ¾ cup graham or whole-wheat flour
• ¾ cup rye flour
• ¾ cup yellow cornmeal
• ¼ cup firmly packed light brown sugar
• ½ teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon salt
• 1/3 cup light molasses (not blackstrap)
• 1 cup sour cream
• ½ cup buttermilk
• ½ cup golden or dark raisins, dried blueberries, or dried cranberries (optional), soaked in hot water for 10 minutes and drained if not moist
• 3 to 4 cups boiling water

Method

1. Generously coat the inside of 3 (15-ounce) Eden bean cans or a lidded 4-cup pudding mold with nonstick cooking spray
2. In a large bowl, combine the graham flour, rye flour, cornmeal, brown sugar, baking soda, baking powder, and salt
3. Stir and make a well in the center
4. Add the molasses, sour cream, buttermilk, and raisins
5. Scrape the sides with a large rubber spatula
6. Stir well until the dry ingredients are evenly moistened
7. The batter will be thick
8. Divide the batter between the prepared cans, filling each no more than three-fourths full
9. Cover tightly with a sheet of aluminum foil and secure at the top with a thick rubber band so no condensation forms inside as the breads cook
10. Place a steamer rack or basket in a 5- to 8-quart pressure cooker
11. Place the cans on the rack as far away as they can be from one another without touching the side of the cooker
12. Do not place the molds directly on the bottom of the pot; they must be on a rack
13. Add boiling water so that it comes 2 inches up the sides of the molds
14. Close and lock the lid
15. Set the burner heat to high
16. When the cooker reaches HIGH pressure, reduce the burner heat as low as you can and still maintain HIGH pressure
17. Set a timer to cook for 20 minutes
18. If you use a single 4-cup mold, steam for 35 minutes
19. Remove the pot from the heat
20. Open the cooker with the Natural Release method; let stand for 10 minutes
21. Quick Release any remaining pressure
22. Be careful of the steam as you remove the lid
23. Remove one can with metal tongs or a folded dish towel to a cooling rack
24. Let stand to cool for about 15 minutes, then remove the foil
25. Run a knife around the edge and turn upside down onto the rack
26. The loaf will slide out
27. A cake tester inserted into the center should come out clean
28. If not, return it to the mold, re-cover it with the foil, and replace in the pot
29. Relock the cooker, bring back up to HIGH pressure, and cook for 5 minutes
30. Repeat the Natural Release
31. Remove the cans to a rack
32. Let stand to cool about 15 minutes and remove the foil as soon as it is comfortable to touch the can
33. Run a knife around the edge and turn upside down onto the rack
34. Give a gentle shake
35. The warm loaf will slide out
36. If it does not, cut out the bottom of the can and push it out
37. Serve warm, sliced into rounds, or cool to room temperature to serve later reheated, slathered with butter
38. Use a serrated knife to cut; try to cut it without pressing down
39. Once cooled to room temperature, store in plastic storage bags in the refrigerator up to 4 days or the freezer up to 3 months
40. Steamed Maple Brown Bread: Substitute the molasses with Grade B maple syrup

Full List of Pressure-Cooker Recipes
Full List of Bread Recipes

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