Boston Brown Bread

Boston Brown Bread

1/2 c. cornmeal

1/2 c. whole wheat flour

1/2 c. rye flour

1/2 tsp. baking powder

1/2 tsp. baking soda

1/4 tsp. salt

1 c. buttermilk

1/3 c. molasses

2 Tbsp. brown sugar

1 Tbsp. oil

3 Tbsp. raisins

1. Combine cornmeal, whole wheat flour, rye flour, baking powder, baking soda and salt in a large bowl. 

2. In another bowl, whisk together the buttermilk, molasses, brown sugar and oil. Stir into dry ingredients. 

3. Fold in raisins.  

4. Pour into a greased 8 x 4 inch loaf pan.  Cover with foil.

5. Place pan on a rack in large dutch oven. Add 1 inch of hot water. Bring to a gentle boil; cover and steam for 45 to 50 minutes or until toothpick comes out clean.  Add more water as needed.

Remove bread from dutch oven; let stand 10 minutes before removing from pan.  Cool on rack.

Slice to serve.

This is served in New England with a traditional Saturday night supper of hot dogs, Boston Baked Beans and Brown Bread.