Colonial Brown Bread

12 servings

Like steamed Boston brown bread, this baked version is quickly mixed together and makes a dense, fragrant loaf.

• 1 cup whole wheat flour
• 3/4 cup raisins
• 3/4 cup coarsely chopped walnuts
• 2/3 cup all-purpose flour
• 1/2 cup rye flour
• 1/2 cup stone-ground yellow cornmeal
• 1/2 cup packed golden brown sugar
• 2 teaspoons baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground allspice
• 1/2 teaspoon salt
• 1/4 teaspoon ground ginger
• 1/8 teaspoon ground cloves
• 2 cups lowfat buttermilk
• 1/2 cup dark molasses

Preheat oven to 350°. Lightly grease two 8 1/2X4 1/2X2 1/2-inch loaf pans. Stir first 13 ingredients in a large bowl to blend. Whisk buttermilk and molasses in small bowl. Mix into dry ingredients.

Divide batter between prepared pans. Bake until toothpick inserted into center comes out clean, about 40 minutes. Cool in pans on racks 15 minutes. Turn out loaves onto racks and cool. Wrap tightly in plastic; store at room temperature

Bon appetit!