1 / 1
Boston Brown Bread with Raisins
A staple of New England suppers, this classic Boston brown bread is a deeply flavored, dark loaf made with a hearty blend of cornmeal, whole wheat flour, and rich molasses. Plump raisins add a touch of natural sweetness to the dense crumb. Baked in a casserole dish rather than a traditional mold, it relies on a simple buttermilk batter that's mixed in minutes. Serve this comforting bread warm with a generous smear of butter alongside baked beans or a hearty winter stew.
Ingredients
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 1 cup whole-grain cornmeal
- 1 cup raisins
- 2 cups buttermilk
- ¾ cup molasses
- 2 teaspoons baking soda
- 1 teaspoon salt
Instructions
- 1Heat the oven to 325°F and grease a 2-quart casserole dish with cooking spray or shortening.
- 2Combine the all-purpose flour, whole wheat flour, cornmeal, raisins, buttermilk, molasses, baking soda, and salt in a large bowl.
- 3Beat the mixture with an electric mixer on low speed for 30 seconds, scraping down the sides of the bowl constantly. This ensures the thick molasses incorporates evenly into the dry ingredients.
- 4Increase the mixer speed to medium and beat for another 30 seconds, continuing to scrape the bowl. Pour the batter into the prepared casserole dish.
- 5Bake uncovered for about 1 hour, or until a toothpick inserted into the center comes out clean.
- 6Loosen the edges with a metal spatula immediately and remove the bread from the dish. Letting it sit in the hot dish will cause the bottom to steam and become soggy. Let it cool on a wire rack for 30 minutes before slicing.
Notes
- Swap: For a more traditional colonial flavor, substitute half a cup of rye flour for half a cup of the whole wheat flour.
- Storage: Wrap the cooled bread tightly in plastic wrap or store in an airtight container at room temperature for up to 3 days.
- Serving: This dense, slightly sweet bread pairs perfectly with savory dishes like baked beans, chili, or beef stew.