Boston Brown Bread
|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)|
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.