Boston Brown Bread

Name: Boston Brown Bread
Yield: Serves 6 to 8 (Makes 2 small loaves)
Cuisine: New England
Ingredients: 3/4 cup (4 1/8 ounces), rye flour; 3/4 cup (4 1/8 ounces), whole-wheat flour; 3/4 cup (3 3/4 ounces) fine white, cornmeal; 1 3/4 teaspoons, baking soda; 1/2 teaspoon, baking powder; 1 teaspoon, Salt; 1 2/3 cups, buttermilk; 1/2 cup, molasses; 3 tablespoons, butter, melted and cooled slightly; 3/4 cup, raisins

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By Andrew Janjigian

Appears in Cook's Illustrated January/February 2017, America's Test Kitchen TV

Desserts or Baked Goods

New England

Make Ahead

Quick Breads

Colonists knew how to mix up batter and steam it over an open fire to make a remarkably moist whole-grain bread. We think they were onto something.

SERVES6 to 8 (Makes 2 small loaves)

TIME2¾ hours, plus 1½ hours cooling

has video

WHY THIS RECIPE WORKS

We call for easy-to-find whole-wheat flour, rye flour, and finely ground cornmeal in equal amounts to give our bread balanced whole-grain flavor. Molasses, the traditional sweetener, adds a hint of bitterness. Baking soda and baking powder ...

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