Brown Bread in a Jar
What’s the easiest brown bread in a can recipe? The one that’s actually brown bread in a jar! Made with cornmeal, wheat, and rye flours, plus buttermilk and molasses, this brown bread in a jar recipe is the easy way to enjoy a mini Boston classic.
By Yankee Magazine|Mar 17 2022|
Easy Brown Bread in a Can Recipe
Photo Credit: Aimee SeaveyWhat’s the easiest brown bread in a can recipe? The one that’s actually brown bread in a jar! Made with cornmeal, wheat, and rye flours, plus buttermilk and molasses, this brown bread in a jar recipe is the easy way to enjoy a mini Boston classic.
This recipe is an adaptation of our Concord Brown Bread Muffin recipe, which was originally adapted from chef Jason Bond of Bondir in Concord, Massachusetts.
How to Make Brown Bread in a Jar
Yield:
3 pint-size loaves
Total Time:
50 minutes minutesHands-on Time:
15 minutes minutes
Ingredients
Butter (for jars)
2/3 cup cornmeal
1/2 cup whole-wheat flour
1/2 cup rye flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon table salt
1 cup buttermilk
1/4 cup vegetable oil
1/3 cup molasses
1 large egg
Instructions
Preheat your oven to 325° and set a rack to the middle position. Generously grease 3 pint-size Mason jars and set aside.
In a large bowl, combine the cornmeal, wheat flour, rye flour, baking powder, soda, and salt. In a medium-size bowl, whisk together the buttermilk, oil, and molasses. Whisk the egg into the liquid ingredients. Add the liquid to the dry ingredients and stir. Divide the batter equally among the Mason jars.
Arrange the jars on a baking sheet, transfer the baking sheet to the oven, and bake for 35 minutes or until a tester comes out clean. Allow to cool, then remove the bread from the jars (run a butter knife along the inside of the jar if it needs help) and slice into rounds. Serve warm or at room temperature.
It is important to note that you need wide mouth pint jars for this recipe so the bread slides out. If you use regular mouth jars, it will never come out as intended.
Could you boil in jar? That is how you would originally cook it.
Hi Linda. If you’re interested in making steamed brown bread, we suggest you try this recipe: https://newengland.com/today/food/breads/quick-breads/grannys-brown-bread/
Is it possible to create the brown bread without the rye flavor? Can I substitute white flour?
I just love your recipes!! They bring back so many memories as a child and all the good New England style foods. Thank you so much for publishing these long-lost recipes.
Tried it last night. Easy recipe, and tastes great. Thanks.
Made this recipe today, so good. What a wonderful quick way to have a homemade brown bread hot from the oven. Thank-you
I like brown bread with raisins, so I just added them.
My husband and I enjoyed this last night with franks and beans. I also added raisins and had fun making it in the jars. I may try adding a little more molasses next time since it was just a bit bland compared to the B&M cans we’ve always bought. I’ll be making it from now on and we’ll have it much more often!!! Thanks for a great, fun to make recipe!
When I read this recipe I knew it was just what I was searching for although I wanted a little more healthy substance and sweetness. I added walnuts, dried cranberries, and pumpkin seeds. Also I had bought Buckwheat flour and have been wanting to use it. I decided this recipe would be a good start. Buckwheat flour is new to me, as is many of the other flours, so I’m not sure if it influenced the outcome of flavor or not. I split the rye flour amount in half. Half rye and 1/2 the Buckwheat flour. Also had I first read the comments I think the addition of raisins would have given it that sweetness I was looking for. I will use the raisins next time because I am sure I will be making this again. Great taste, perfect portion size, and easy. Thank you for sharing.
Is the taste of this bread as strong as B&M bread?
can you make them in a cupcake form
Yes. I fill the tin almost to the top for a nicely rounded bread.