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Ingredients
| whole wheat flour: 1 cup |
| seedless raisins (packed): 3/4 cup |
| walnuts (chopped): 3/4 cup |
| all-purpose flour (unsifted): 2/3 cup |
| light rye flour: 1/2 cup |
| cornmeal: 1/2 cup |
| golden brown sugar (packed): 1/2 cup |
| baking soda: 2 tsp |
| ground cinnamon: 1 tsp |
| allspice: 1/2 tsp |
| salt: 1/2 tsp |
| ground ginger: 1/4 tsp |
| ground cloves: 1/8 tsp |
| buttermilk: 2 cups |
| molasses: 1/2 cup |
Colonial Brown Bread
Credit: Epicurious
User rating:
Like steamed Boston brown bread, this baked version is quickly mixed together and makes a dense, fragrant loaf. Rye bread flour is sold at natural foods stores, specialty food stores and some supermarkets.
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Prep Time
min -
Cook Time
min -
Servings
2 serving(s)
Tags
Preparation
Preheat oven to 350°F. Lightly grease two 8 1/2 x 4 1/2 x 2 1/2-inch loaf pans. Stir first 13 ingredients in large bowl to blend. Whisk buttermilk and molasses in small bowl. Mix into dry ingredients.
Divide batter between prepared pans. Bake until tester inserted into center comes out clean, about 40 minutes. Cool in pans on racks 15 minutes. Turn out loaves onto racks and cool.(Can be made one day ahead. Wrap tightly in plastic; store at room temperature.)
*Sold at natural food stores, specialty food stores and some supermarkets.