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Boston Brown Bread with Rex Coffee

Categories: Breads

Submitted by: Brittany Molinder

Corn and rye make up the main dry ingredients for Boston Brown Bread, occasionally whole wheat flour was added and eventually became a mainstay on the ingredient list. Molasses is added and gives the bread its signature rich color and sweet flavor. Because we are using baking powder and soda as our leavening agents as opposed to yeast, we are able to complete cut out having to factor in a rise time and can go straight from mix to dish to cook.


  • 5 oz. rye flour
  • 5 oz. whole wheat flour
  • 5 oz. cornmeal
  • 1 tsp. Clabber Girl Baking Powder
  • 1 tsp. Clabber Girl Baking Soda
  • 2 tsp. kosher salt
  • 8 oz. blackstrap molasses
  • 8 oz. buttermilk
  • 8 oz. Rex Coffee, brewed and cooled (we recommend French Roast)


Bring 8-10 cups of water to a boil over medium high heat.  While the water is coming to a boil, add all of the dry ingredients together in a large mixing bowl and whisk to combine.  Set aside.  In a small mixing bowl, add the molasses and Rex Coffee and whisk together.  

Create a small well in the middle of your dry ingredients.  Add the buttermilk and molasses-coffee mixture and whisk to completely combine the batter.

Divide the batter into two greased quart-sized cans. Cover the tops of the cans with aluminum foil and tie shut with butchers twine. Place cans in Dutch oven or an oven safe pot.  

Carefully pour in the boiling water, taking care not to pour the water over the tops of the covered cans, until the water reaches halfway up the side of the can. Bake in a 325° degrees F. oven for 1 hour and 45 minutes or until a knife inserted into the bread comes out clean.  

Remove pot from oven, let cool 15-20 minutes and then gently slide bread out of can to cool completely. Once cool, slice bread and toast and serve with butter or cream cheese.

Yields 2 loaves. Read the full blog with step by step instructions and photos. Recipe and photography by Brittany Molinder - Cooking with Brittany.