Boston Bran Bread
- 2 cups whole wheat flour
- 1 cup white flour
- 1/4 cup wheat germ
- 1/4 cup wheat bran (or oat bran)
- 1 teaspoon salt
- 1/2 cup raisins
- 1 1/2 teaspoons baking soda
- 1 3/4 cups buttermilk
- 1 3/4 cups molasses
- 1/2 cup brown sugar, firmly packed
- Preheat oven tro 350*F. Mix the flours, wheat germ, bran, salt, and raisins in a large bowl, set aside.
- In a medium bowl, stir together baking soda and 1/4 cup of the buttermilk. Stir in the remaining buttermilk, molasses, and brown sugar. Add the liquids to the dry ingredients, stirring until just combined; do no overmix! Spoon into a lightly greased 9"x5"x3" loaf pan.
- Bake for 1 1/4 hours or until a toothpick inserted in the center of the bread comes out clean. Loosen the loaf and turn out onto a wire rack; let cool completely. Cut in thin slices and serve with cream cheese or butter. This bread goes great with baked beans. Enjoy!
- Note:
- To store, wrap in aluminum foil or seal in 2 plastic bags.Quick bread will store at room temperature for 2 to 3 days.
whole wheat flour, white flour, germ, bran, salt, raisins, baking soda, buttermilk, molasses, brown sugar
Taken from www.food.com/recipe/boston-bran-bread-144666 (may not work)