Baked Boston Brown Bread
Adapted from Yankee Magazine.
Servings 16 slices
Calories 239kcal
Equipment
- 1 large mixing bowl
- 1 medium mixing bowl
- 2 (9×5) loaf pans, well greased
Ingredients
- 1½ cups unbleached all-purpose flour
- 1 cup rye flour
- 1 cup cornmeal
- 2½ teaspoons baking soda
- 1 cup raisins
- ⅓ cup canola oil
- 1 large egg beaten
- 2 cups buttermilk
- ¾ cup unsulphured molasses
Instructions
- Place rack in the middle of the oven and preheat to 350° F/175° C.
- In the large mixing bowl, whisk together the all-purpose flour, rye flour, cornmeal, baking soda, and raisins. In the medium mixing bowl, stir together the canola oil, egg, buttermilk, and molasses. Stir into the flour mixture, just enough to mix it all together completely, but do not over mix.
- Pour into the prepared loaf pans, distributing the batter evenly. Baked in the preheated oven until a toothpick inserted in the middle of the loaf comes out clean, about 45 minutes. Cool for 10 minutes in the pans, then turn out onto wire racks to finish cooling.
Nutrition
Calories: 239kcal | Carbohydrates: 41g | Protein: 4g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 14mg | Sodium: 216mg | Potassium: 419mg | Fiber: 3g | Sugar: 14g | Vitamin A: 64IU | Vitamin C: 1mg | Calcium: 74mg | Iron: 2mg