Though not as dense and moist as steamed bread, this has the authentic flavors of Boston Brown Bread and is almost as moist. It is a very good bread.
3/4 cup cornmeal
3/4 cup whole wheat flour
3/4 cup light rye flour
1/2 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
3/4 cup golden raisins
1 1/2 cups buttermilk
1/3 cup molasses
3 tablespoons cooking oil
1/4 tablespoon brown sugar
Preheat the oven to 350 degrees.
1. Grease an 8 1/2 by 4 1/2-inch loaf pan and dust it with flour.
2. In a medium bowl, mix the cornmeal, flours, leavening, and salt until well distributed. Add the raisins and stir in.
3. In a small bowl, mix the buttermilk, molasses, oil, and brown sugar until the sugar is dissolved.
4. Make a well in the center of the dry ingredients, add the liquids, and mix with a spatula until combined. Do not over mix. Pour the batter into the prepared pan.
5. Bake for 45 to 50 minutes or until done. The bread will be done when a toothpick stuck into the center of the loaf comes out clean. Slice and serve warm.