Name: Boston Brown Bread
Yield: Makes 1 loaf
Ingredients: 1 tablespoon unsalted butter for greasing; 1 1/2 cups brown-bread flour*; 1 teaspoon baking soda; 1/2 teaspoon salt; 1/3 cup dark molasses; 1 cup milk; 1/2 cup dried currants or raisins; *A specialty of New England, brown-bread flour is a mixture of whole wheat, rye and cornmeal or johnnycake meal. It can be purchased already mixed or made by simply combining equal parts of wheat and rye flour and cornmeal.

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Boston Brown Bread

It is no coincidence that the method used to bake this bread, steaming, is similar to one used by the native Indians of New England, who taught us how to use corn as a grain for bread. The most famous of our region's breads, this wholesome blend of wheat, rye, and corn flours is suitable for our diets today as it was 300 years ago.

Recipe notes

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