The first Boston brown bread recipe was invented in New England during the colonial time. It was made with the use of cornmeal, rye flour and a little amount of wheat flour. The first brown breads were either steamed or cooked in the fireplace.
Today, there are a lot of variations that came from the original recipe. The contemporary Boston brown bread (whose recipe can be found below) gets its flavor and color from molasses.
- 2 cups whole wheat flour
- 1 cup all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon salt
- 2/3 cup firmly packed brown sugar
- 1/4 cup molasses
- 2 cups buttermilk
- Start by preheating the oven into 350 degrees Fahrenheit.
- Mix all the dry ingredients and whisk until you get an even color and texture.
- Once the dry ingredients are properly blended, mix in the buttermilk to achieve a batter with an even consistency.
- Grease and flour the loaf pan to be used.
- Bake the batter in a preheated oven until it is ready. To check if the bread is cooked, you can get a clean toothpick and stick it in the middle part of the bread. Pull out the toothpick. If it comes off clean, then your brown bread is ready.
- Let the brown bread rest for at least 10 minutes prior to cutting.
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