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Boston Brown Bread

Microwaverina's picture
Ingredients
  Whole wheat pastry flour 1⁄2 Cup (8 tbs)
  Cornmeal 1⁄2 Cup (8 tbs)
  Rye flour 1⁄4 Cup (4 tbs)
  Unbleached flour 1⁄4 Cup (4 tbs)
  Baking soda 1 Teaspoon
  Buttermilk 3⁄4 Cup (12 tbs)
  Molasses 1⁄2 Cup (8 tbs)
  Raisins 3⁄4 Cup (12 tbs)
Directions

In a medium bowl, combine the whole wheat flour, cornmeal, rye flour, unbleached flour, and baking soda.
Stir in the buttermilk and molasses until well combined.
Stir in the raisins.
Coat a 2-cup glass measure with no-stick spray.
Spoon half of the batter into the measure.
Cover with wax paper.
Microwave on medium (50% power) for 3 minutes.
Rotate the dish a half turn.
Microwave on medium (50% power) for 4 minutes, or until the surface is only slightly wet.
Uncover and let stand for 5 minutes.
Unmold the loaf and wrap it in foil or a plastic bag to keep it from drying out.
Repeat with the remaining batter.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Microwaving
Dish: 
Bread
Restriction: 
Vegetarian
Ingredient: 
Rye

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