A Bit Nutty Boston Brown Bread Recipe
Hearty and dense, my homemade Boston Brown Bread features hazelnuts for a delightfully nutty taste. Thick slices pair well with just about anything, from soup and stews to pasta and meat entrees. —Lorraine Caland, Shuniah, Ontario
- 3 cups whole wheat flour
- 1 cup all-purpose flour
- 2-1/2 teaspoons baking soda
- 1 teaspoon salt
- 2-1/2 cups buttermilk
- 1 cup molasses
- 1 cup golden raisins
- 3/4 cup chopped hazelnuts, toasted
- In a large bowl, combine the flours, baking soda and salt. In a small bowl, whisk buttermilk and molasses. Stir into dry ingredients just until moistened. Fold in raisins and nuts. Transfer to two greased 8-in. x 4-in. loaf pans.
- Bake at 350° for 45-50 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. Yield: 2 loaves (12 slices each).
Originally published as A Bit Nutty Boston Brown Bread in Taste of Home's Holiday & Celebrations Cookbook Annual 2012, p90
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