Colonial Brown Bread
- Preparing Time: -
- Total Time: -
- Served Person: Makes 2 loaves
- 1/2 teaspoon salt
- 2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground allspice
- 1/4 teaspoon ground ginger
- 1/8 teaspoon ground cloves
- 1 cup whole wheat flour
- 2 cups buttermilk
- 3/4 cup raisins
- 2/3 cup all purpose flour
- 1/2 cup dark molasses
- 1/2 cup yellow cornmeal
- 1/2 cup rye flour
- Carbohydrate 57 g(19%)
- Cholesterol 2 mg(1%)
- Fat 7 g(11%)
- Fiber 4 g(14%)
- Protein 7 g(14%)
- Saturated Fat 1 g(5%)
- Sodium 356 mg(15%)
- Calories 305
Preparation Preheat oven to 350°F. Lightly grease two 8 1/2 x 4 1/2 x 2 1/2-inch loaf pans. Stir first 13 ingredients in large bowl to blend. Whisk buttermilk and molasses in small bowl. Mix into dry ingredients. Divide batter between prepared pans. Bake until tester inserted into center comes out clean, about 40 minutes. Cool in pans on racks 15 minutes. Turn out loaves onto racks and cool.(Can be made one day ahead. Wrap tightly in plastic; store at room temperature.) *Sold at natural food stores, specialty food stores and some supermarkets.
Preparation Preheat oven to 350°F. Lightly grease two 8 1/2 x 4 1/2 x 2 1/2-inch loaf pans. Stir first 13 ingredients in large bowl to blend. Whisk buttermilk and molasses in small bowl. Mix into dry ingredients. Divide batter between prepared pans. Bake until tester inserted into center comes out clean, about 40 minutes. Cool in pans on racks 15 minutes. Turn out loaves onto racks and cool.(Can be made one day ahead. Wrap tightly in plastic; store at room temperature.) *Sold at natural food stores, specialty food stores and some supermarkets.
