Boston Brown Bread Recipe
This bread is one of my favorites, and I'm sure it will become one of yours, as well. The loaf's dense, chewy texture and slight sweetness from the molasses make slices of it irresistible.
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 1/2 cup steel-cut oats
- 1/2 cup cornmeal
- 1/2 cup rye flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 Eggland's Best Egg
- 2 cups buttermilk
- 1/4 cup molasses
- Preheat oven to 325°. In a large bowl, combine first eight ingredients. In another bowl, whisk egg, buttermilk and molasses. Stir into dry ingredients just until moistened. Transfer to a greased 9x5-in. loaf pan.
- Bake 45-50 minutes or until a toothpick inserted near the center comes out clean. Cool f10 minutes before removing from pan to a wire rack. Yield: 1 loaf (16 slices).
Originally published as Boston Brown Bread in Taste of Home's Holiday & Celebrations Cookbook Annual 2011, p192
Reviews for Boston Brown Bread(0)
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review