- 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 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 in 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
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