Authentic Boston Brown Bread Recipe
The rustic, old-fashioned flavor of this hearty bread is out of this world! Sharon Delaney-Chronis South Milwaukee, Wisconsin
- 1/2 cup cornmeal
- 1/2 cup whole wheat flour
- 1/2 cup rye flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup buttermilk
- 1/3 cup molasses
- 2 tablespoons brown sugar
- 1 tablespoon canola oil
- 3 tablespoons chopped walnuts, toasted
- 3 tablespoons raisins
- Cream cheese, softened, optional
- 1. In a large bowl, combine the first six ingredients. In another bowl, whisk the buttermilk, molasses, brown sugar and oil. Stir into dry ingredients just until moistened. Fold in walnuts and raisins. Transfer to a greased 8-in. x 4-in. loaf pan; cover with foil.
- 2. Place pan on a rack in a boiling-water canner or other large, deep pot; add 1 in. of hot water to pot. Bring to a gentle boil; cover and steam for 45-50 minutes or until a toothpick inserted near the center comes out clean, adding more water to the pot as needed.
- 3. Remove pan from the pot; let stand for 10 minutes before removing bread from pan to a wire rack. Serve with cream cheese if desired. Yield: 1 loaf (12 slices).
1 slice equals 124 calories, 3 g fat (trace saturated fat), 1 mg cholesterol, 145 mg sodium, 23 g carbohydrate, 2 g fiber, 3 g protein. Diabetic Exchanges: 1-1/2 starch, 1/2 fat.
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