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Boston Brown Bread I

Boston Brown Bread I

  • Prep

    10 m
  • Cook

    1 h
  • Ready In

    1 h 10 m
sal

sal

This is an excellent whole wheat raisin bread recipe that doesn't need many ingredients.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 332 kcal
  • 17%
  • Fat:
  • 1.2 g
  • 2%
  • Carbs:
  • 76.1g
  • 25%
  • Protein:
  • 7.6 g
  • 15%
  • Cholesterol:
  • 2 mg
  • < 1%
  • Sodium:
  • 297 mg
  • 12%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 375 degrees F (190 degrees C). Grease a 9x5 inch loaf pan.
  2. In a large bowl, stir together all-purpose flour, whole wheat flour, baking soda and salt. Mix in molasses and buttermilk. Stir in raisins or currants. Pour batter into prepared loaf pan.
  3. Bake for 1 hour in the preheated oven, or until a tester inserted into the center of the loaf comes out clean.
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Reviews

Jillian
89

Jillian

3/14/2011

Wow, does this bring back memories! My Grandma Helen used to make a fabulous brown bread that I loved as a child. This comes very close. I used 3/4 cup of molasses and 1/4 cup of brown sugar. I love baking with buttermilk as it really does make everything come out very moist. I baked it at 350 for 1 hour and 15 minutes.This is a wonderful bread that is chewy, sweet and chock full of raisins! Perfect served warm with butter!

HEIDI 'S HOME
56

HEIDI 'S HOME

4/15/2008

Great recipe, BUT I did change it to make it more like the true Boston Brown Bread. I used equal portions of white, wheat and rye flour. (Next time I will try using corn meal which is what is in the original Brown Bread recipes.) I took the raisins ( 2/3 cup) and mixed them in with one egg and let sit in the refrigerator for a couple of hours ( adding at the end). I baked the bread in a loaf pan at 350* for approximately one hour, tenting for the last 15 minutes. When done, I removed from the pan and placed the bread inside the foil that I used to tent the bread and wrapped it loosely...This gave it the steamed affect....It was pretty close to the old B&M Boston Brown Bread (in a can). I am sure this recipe is fine just as is...I just have the habit of changing recipes that I come across. Enjoy!! (An old Bostonian)

Chuck
29

Chuck

6/5/2003

I would recommend baking this recipe in smaller loaf pans. Making it in one 5 x 9 caused the outside to get very well done before the inside was done. Otherwise excellent in every way.

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