Boston Brown Bread 3/4 cup whole rye(pumpernickel) flour 3/4 cup whole yellow cornmeal 3/4 cup whole wheat flour, traditional or white whole wheat 3/4 tsp baking soda 3/4 tsp salt 3/4 cup currants or raisins 1-1/2 cups buttermilk 1/2 cup molasses
Grease an 8x4" loaf pan and preheat the oven to 325ยบ. To make the batter: Whisk together the rye, cornmeal, whole wheat flour, baking soda, salt and currants in a medium mixing bowl. In a separage bowl, beat the buttermilk and molasses together till smooth. Add the wet ingredients to the dry ingredients and mix till just combined; there's no need to beat the batter. Baking: Spoon the batter into the loaf pan and place the pan into a 9" square pan. Pour hot water into the outer pan to a depth of 1-1/2". Butter the center of a piece of 12x16" foil and make a tent over the loaf pan, so the bread has room to expand without hitting the foil. Secure the foil tightly to the edges. Tear off a 12" square of foil, cut it in half diagonally, and use the two resulting triangles to close up the ends of the tent. Place the nested pans in the oven, and bake for 1 hour 30 minutes. Carefully remove the tent from the loaf pan, and the pans from the oven. The center of the bread may have a slight depression--that's OK; a tester inserted into it should come out clean. Serve warm or cool on a rack to be eaten later. --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
