Colonial Brown Bread
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.
Amount Per Serving: Calories 247 - Calories from Fat 49
Percent Total Calories From: Fat 20%, Protein 9%, Carbohydrate 71%
Totals and Percent Daily Values (2000 calories): Fat 5g, Saturated Fat 1g,
Cholesterol 1mg, Sodium 373mg, Total Carbohydrate 44g, Dietary Fiber 1g, Protein
6g, Vitamin A 48 units, Vitamin C 1 units, Calcium 0 units, Iron 4 units