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Brown Bread Bostonian

Renaissance.Chef's picture
Ingredients
  Wheat germ 3⁄4 Cup (12 tbs)
  Flour 1 1⁄3 Cup (21.33 tbs)
  Baking soda 1 Teaspoon
  Cloves 1⁄4 Teaspoon
  Salt 1⁄4 Teaspoon
  Molasses 1⁄2 Cup (8 tbs)
  Sweetened rhubarb sauce 1⁄3 Cup (5.33 tbs), drained (Slightly Sweetened)
  Raisins 1⁄4 Cup (4 tbs)
  Margarine 1⁄4 Cup (4 tbs)
  Honey 1⁄4 Cup (4 tbs)
  Egg 1
Directions

Spread wheat germ on cookie sheet and toast until golden (about 10 minutes) in 300° oven.
Stir with spatula as edges brown.
Sift dry ingredients together and mix with the toasted wheat germ.
In a separate bowl, mix molasses, rhubarb, and raisins.
In a large bowl cream margarine and honey; add egg and beat in.
Add molasses mixture and dry ingredients alternately to margarine mixture; beat lightly after each addition.
Pour into a greased 8-inch square pan.
Bake at 350° for about 30 minutes.
Cut in squares.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Continental
Course: 
Side Dish
Method: 
Toasted
Dish: 
Bread
Ingredient: 
Wheat
Interest: 
Gourmet, Healthy
Preparation Time: 
15 Minutes
Cook Time: 
30 Minutes
Ready In: 
0 Minutes
Servings: 
4

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