Colonial Brown Bread

• 1 cup whole wheat flour
• 3/4 cup raisins
• 3/4 cup coarsely chopped walnut
• 2/3 cup all purpose flour
• 1/2 cup rye flour
• 1/2 cup yellow cornmeal
• 1/2 cup golden brown sugar
• 2 teaspoons baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground allspice
• 1/2 teaspoon salt
• 1/4 teaspoon ground ginger
• 1/8 teaspoon ground cloves
• 2 cups buttermilk
• 1/2 cup dark molasses

1. Preheat oven to 350F.
2. Lightly grease two 8 1/2 x 4 1/2 x 2 1/2-inch loaf pans.
3. Stir first 13 ingredients in large bowl to blend.
4. Whisk buttermilk and molasses in small bowl.
5. Mix into dry ingredients.
6. Divide batter between prepared pans.
7. Bake until tester inserted into center comes out clean, about 40 minutes.
8. Cool in pans on racks 15 minutes.
9. Turn out loaves onto racks and cool.
10. (Can be made one day ahead.
11. Wrap tightly in plastic; store at room temperature.)
12. *Sold at natural food stores, specialty food stores and some supermarkets.

whole wheat flour, raisins, walnut, flour, rye flour, yellow cornmeal, golden brown sugar, baking soda, ground cinnamon, ground allspice, salt, ground ginger, ground cloves, buttermilk, dark molasses

Taken from www.epicurious.com/recipes/food/views/colonial-brown-bread-520 (may not work)