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Boston Brown Bread


 A very old and traditional bread with a great molasses flavor




1 cup rye flour
1 cup yellow cornmeal
1 cup graham flour

(graham flour can be hard to find, but whole wheat flour is a good substitute)
1 teaspoon salt
1 teaspoon baking soda
3/4 cup molasses
2 cups buttermilk
1 cup seedless raisins (traditional but optional)


 Preheat oven to 350F.

Butter a 9x5 loaf pan and a length of foil to cover it.
 Sift the rye, cornmeal, graham/whole wheat, and salt into a large bowl.
 In a small bowl mix the baking soda with the molasses until it turns foamy.

Mix in the buttermilk until well blended.
 Pour the molasses mixture into the flour mixture and mix well.

Fold in the raisins.

Pour the batter into the pan cover very tightly with aluminum foil.

(coat underside of foil with butter in case batter rises to foil)
 Bake for 1 hour, or until a toothpick inserted in the center comes clean.

Serve with lots of butter!!