Boston Brown Bread
The first time I made this bread I cooked it in the oven. It was the ugliest loaf of bread I had ever seen. I let it set on the counter for two days, just staring at it before I decided to try it. It was suprisingly good!
Boston Brown Bread has colonial roots. The early settlers of America had limited wheat flour and so they combined it with rye and corn to make a batter quick bread. The bread is sweetened with molasses and steamed in boiling water near the fire. Very charming.
I love this recipe because it is not only delicious, it is highly nutritious due to the combination of multiple grains and black strap molasses. It is a recipe that is not very high in gluten; even digestive tracts like variety. Sharing this recipe with your family will help you rotate your food storage and fend off appetite fatigue. It is a winner in my book.
Boston Brown Bread
In a large mixing bowl combine the following ingredients:
Soaker
1 Cup whole wheat flour
1 Cup Rye Flour
1 Cup Coarsely ground Corn flour or Corn Meal
½ tsp salt
3/4 Cup Raisins
1/2 Cup Chopped Roasted Nuts (Optional)
2 Cups Buttermilk
1/2 or 1/4 Cup Water ?
Mix thoroughly and soak a minimum of 8 hours. Overnight works great! You can cook bread anytime in the next few days. Let's hear it for flexibility!
Final Dough
All of Soaker
½ Cup Molasses
¼ Cup Dark Brown Sugar
3 Tbsp Whole wheat flour
3/4 tsp baking soda
3/4 tsp baking powder