Colonial Brown Bread
Yield
2 loavesPrep
20 minCook
40 minReady
75 minLow Cholesterol, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
whole-wheat flour
|
|
| ¾ | cup |
raisins, seedless
|
|
| ⅔ | cup |
all-purpose flour
|
|
| ½ | cup |
rye flour
|
|
| ½ | cup |
cornmeal
yellow |
|
| ½ | cup |
brown sugar
|
*
|
| 2 | teaspoons |
baking soda
|
|
| 1 | teaspoon |
cinnamon
ground |
|
| ½ | teaspoon |
allspice
ground |
|
| ½ | teaspoon |
salt
|
|
| ¼ | teaspoon |
ginger
ground |
|
| ⅛ | teaspoon |
cloves
ground |
|
| 2 | cups |
sour milk
(2 cups milk, skim plus 2 tsp. vinegar) |
|
| ½ | cup |
molasses
dark |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
whole-wheat flour
|
|
| 177 | ml |
raisins, seedless
|
|
| 158 | ml |
all-purpose flour
|
|
| 118 | ml |
rye flour
|
|
| 118 | ml |
cornmeal
yellow |
|
| 118 | ml |
brown sugar
|
*
|
| 1E+1 | ml |
baking soda
|
|
| 5 | ml |
cinnamon
ground |
|
| 2.5 | ml |
allspice
ground |
|
| 2.5 | ml |
salt
|
|
| 1.3 | ml |
ginger
ground |
|
| 0.6 | ml |
cloves
ground |
|
| 473 | ml |
sour milk
(2 cups milk, skim plus 2 tsp. vinegar) |
|
| 118 | ml |
molasses
dark |
|
Directions
Preheat oven to 350℉ (180℃).
Lightly spray two 8½ x 8½ x 8½-inch loaf pans.
Combine dry ingredients in large bowl.
Whisk sour milk and molasses in small bowl.
Mix into dry ingredients.
Divide batter between prepared pans.
Bake until tester inserted into center comes out clean, about 40 minutes.
Cool in pans on racks 15 minutes.
Turn out loaves onto racks and cool.
Can be made one day ahead.
