Boston Brown Bread
|Non stick cooking spray||2 Tablespoon|
|All purpose flour||1⁄4 Cup (4 tbs)|
|Cornmeal||1⁄4 Cup (4 tbs)|
|Whole wheat flour||1⁄4 Cup (4 tbs)|
|Rye flour||1⁄4 Cup (4 tbs)|
|Baking powder||1⁄2 Teaspoon|
|Baking soda||1⁄4 Teaspoon|
|Slightly beaten egg white||1|
|Buttermilk/Sour milk||1⁄2 Cup (8 tbs)|
|Molasses||1⁄4 Cup (4 tbs)|
|Cooking oil||2 Teaspoon|
|Raisins||1⁄3 Cup (5.33 tbs)|
Spray a 7 1 /2 x 3 1/2 x 2-inch loaf pan or a 4 to 4 1/2-cup heatproof mold or bowl with nonstick coating; set aside. In a medium mixing bowl stir together the all-purpose flour, cornmeal, whole wheat flour, rye flour, baking powder, baking soda and salt.
In a small mixing bowl stir together the egg white, buttermilk or sour milk, molasses, sugar, and cooking oil.
Add all at once to the flour mixture, stirring till well combined.
Stir in the raisins.
Pour batter into the prepared pan, mold, or bowl.
Spray one side of a piece of foil with the nonstick coating.
Tightly cover the pan, mold, or bowl with the foil, placing the sprayed side down.
Place on a rack set in a Dutch oven. Pour hot water into the Dutch oven around the pan, mold, or bowl till water covers 1 inch of the pan, mold, or bowl.
Bring to boil, reduce heat.
Cover and simmer about 2 hours or till a wooden toothpick inserted near the center of the bread comes out clean.
Add additional boiling water to the Dutch oven as needed during cooking.
Remove pan, mold, or bowl from the Dutch oven; let stand 10 minutes.
Remove bread from the pan, mold, or bowl.