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Made from the whole grains that were prevalent in colonial times, Boston brown bread is a New England staple that's sadly fading from American tradition. This version is leavened with sourdough starter and steamed in the Instant Pot!

100% Whole Grain Sourdough Boston Brown Bread {Instant Pot}

Boston brown bread -- a slowly fading American tradition -- is soft, moist, and dense. I personally love it spread with goat cheese! Makes 1 loaf.
Course Breads
Author Valeria Weaver

Ingredients

Instructions

Souring stage...

  1. Whisk buttermilk, milk, and sourdough starter together.
  2. Add molasses and butter, whisking well to combine.
  3. Stir in flours and salt.
  4. Then fold in raisins.
  5. Cover, then leave at room temperature for 8 to 12 hours, or overnight.

Baking stage...

  1. When ready to bake, add 4 cups water and trivet (with handles up) to insert pot of pressure cooker.
  2. Butter sides of baking dish (I use this souffle dish), or line with parchment paper.
  3. Transfer dough into baking dish, then carefully lower dish into cooker.
  4. Then put on the lid of your cooker, checking that the seals and all components are in good shape, including being in the sealing position.
  5. If using an electric cooker, such as an Instant Pot, set to high for 50 minutes. Or if using a stove-top cooker, bring to high pressure and maintain pressure for a cook time of 50 minutes.

  6. Once cycle is complete, quick release pressure.
  7. Remove baking dish by holding trivet handles.
  8. Finally, let bread cool completely in dish before removing and serving. Enjoy!