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Boston Brown Bread




Source of Recipe


Source: Better Homes and Gardens


List of Ingredients




1/2 cup whole wheat or rye flour
1/4 cup all-purpose flour
1/4 cup cornmeal
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup buttermilk
1/4 cup molasses
1 beaten egg white
1 teaspoon cooking oil
1/4 cup raisins
Nonstick spray coating


Recipe



1. In a medium mixing bowl stir together flours, cornmeal, baking powder, soda, and salt. Stir in buttermilk, molasses, egg white, and oil just until blended. Stir in raisins.
2. Spray a 4- or 4-1/2-cup ovenproof mold or bowl, or a 7-1/2x3-1/2x2-inch loaf pan with nonstick spray coating. Pour batter into mold or pan. Cover tightly with foil.
3. Place mold or pan on a rack set in a large Dutch oven*. Pour hot water into Dutch oven around the mold or pan to a depth of 1 inch.
4. Bring water to boiling; reduce heat. Cover and simmer for 2 to 2-1/2 hours or until a wooden pick inserted near the center comes out clean. Add boiling water to the Dutch oven as needed.
5. Remove mold from Dutch oven. Cool 10 minutes on a wire rack. Remove bread from pan. Serve warm. Makes 12 servings.
*Note: If desired, bake the bread. Do not cover mold or pan with foil and bake in a 350 degree F. oven for 45 to 50 minutes.