Boston Brown Bread Recipe
Summary
Main IngredientRye
Ingredients
| Whole wheat pastry flour | 1/2 Cup (16 tbs) | |
| Cornmeal | 1/2 Cup (16 tbs) | |
| Rye flour | 1/4 Cup (16 tbs) | |
| Unbleached flour | 1/4 Cup (16 tbs) | |
| Baking soda | 1 Teaspoon | |
| Buttermilk | 3/4 Cup (16 tbs) | |
| Molasses | 1/2 Cup (16 tbs) | |
| Raisins | 3/4 Cup (16 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.
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.
Chef
