Boston Brown Bread

Submitted by: admin on April 2, 2020

Serves 10

Ingredients

1⁄2 cup (2-1⁄2 ounces) yellow cornmeal
1⁄2 cup (2-2⁄3 ounces) rye flour
1⁄4 cup (1-1⁄3 ounces) whole wheat flour
1⁄4 cup (1-1⁄4 ounces) all-purpose flour
1 teaspoon baking soda
1⁄2 teaspoon salt
1 cup buttermilk
1⁄3 cup dark molasses
1⁄2 cup raisins

Instructions

  1. Grease 8-1⁄2 by 4-1⁄2-inch loaf pan. Fold piece of heavy-duty aluminum foil into 12 by 8-inch rectangle, and grease one side.
  2. Whisk cornmeal, rye flour, whole wheat flour, all-purpose flour, baking soda, and salt together in large bowl. Stir in buttermilk and molasses until combined and uniform. Stir in raisins. Scrape batter into prepared pan and smooth top. Wrap with prepared foil, greased side facing batter.
  3. Set loaf pan in Dutch oven and fill pot with enough water to reach halfway up side of loaf pan. Bring to simmer over medium heat, then reduce heat to low, cover pot, and cook until toothpick inserted in center of loaf comes out clean, 50 minutes to 1 hour. (Check water level every 20 minutes to make sure water still reaches halfway up sides of loaf pan; add more water if necessary.)
  4. Let loaf cool in pan for 10 minutes, then turn out onto wire rack and let cool for 1 hour before serving.

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