Cook the bread for 2½ to 3 hours or until it is firm to the touch and cooked through. It is done when it pulls away from the sides, and a tester inserted into the middle comes out clean. Add more ...

1. Preheat oven to 350. Grease a loaf pan and set aside. 2. Whisk the flours, sugar and salt together in a bowl. 3. In a separate bowl, whisk together the buttermilk, molasses and egg. Stir the ...

2. In a bowl, whisk together the wheat and rye flours, cornmeal, baking soda, baking powder, and salt until blended. With a spoon, stir in the buttermilk and molasses.

1¾ teaspoons baking soda. ½ teaspoon baking powder. 1 teaspoon salt. 1⅔ cups buttermilk. ½ cup molasses. 3 tablespoons butter, melted and cooled slightly ...

Boston brown breadDepending on its origin, brown bread recipes imply the use of molasses, coffee and whole-grain flours — typically wheat, rye and corn — or a combination.

The response to Joanna Harrington's request for Boston brown bread was overwhelming. It is obviously a favorite of many readers, who sent in many variations. Some recipes included raisins and ...

1. Preheat oven to 350. Grease a loaf pan and set aside. 2. Whisk the flours, sugar and salt together in a bowl. 3. In a separate bowl, whisk together the buttermilk, molasses and egg. Stir the ...