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Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 12 |
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In the colonial United States, wheat supplies were very low, leading to the new British immigrants combining wheat and rye flours with cornmeal in their bread baking. Both quick and yeasted breads were thirded and it's a practice still used today for items such as Boston Brown Bread. Ingredients:
1/2 cup rye flour |
1/2 cup whole wheat flour |
1/4 cup buckwheat flour |
1 tbsp baking powder |
1 tsp fresh ginger |
1/2 tsp baking soda |
1/2 tsp cinnamon |
pinch salt |
1/2 cup buttermilk |
1 egg |
6 tbsp blackstrap molasses |
Directions:
1. Preheat oven to 375F. Grease a loaf pan.
2. Combine flours, baking powder, ginger, baking soda, cinnamon and salt.
3. Seperately, combine the remaining ingredients.
4. Add the wet mix to the dry ingredients and blend just to combine. Do not over-mix.
5. Pour into pan and bake 40 minutes, or until it tests done.
6. Cool 10 minutes before inverting onto a wire rack and cooling completely.
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