Food Network offers a recipe for Boston brown bread by Alton Brown. The recipe calls for ingredients such as whole wheat and rye flour, cornmeal, molasses and buttermilk. The batter is seasoned with vanilla extract, orange zest and allspice. Find the full recipe at FoodNetwork.com
Set a rack to the bottom third of the oven, and preheat the oven to 325 degrees Fahrenheit. Apply non-stick cooking spray to the insides of two empty 26.5-ounce metal cans. Set out a deep 3-quart oven-safe pot, and then in a separate pot, boil enough water to come halfway up the sides of the two cans when placed in the oven-safe pot.
In a mixing bowl, add 2 1/2 ounces each of whole wheat flour, rye flour and cornmeal, along with 1/2 teaspoon each of baking soda, baking powder, kosher salt and freshly ground allspice. Whisk to combine, and then add 6 ounces of molasses, 8 1/2 ounces of buttermilk, 1 teaspoon of vanilla extract and 1/2 teaspoon of orange zest. Whisk to combine, and divide the mixture evenly between the two cans.
Cover the tops of the cans with two layers of aluminum foil, and tie tightly with string. Pour the boiling water into the pot, and bake in the oven for one hour and 15 minutes until the edges of the bread start to pull from the can. Transfer the cans to a wire rack, uncover and set aside for one hour. Serve with baked beans, or toasted and sliced with cream cheese.