Boston Brown Bread

A brown bread recipe made rye, wheat and cornmeal flour mixed with buttermilk, raisins and molasses.


2/3 cup rye flour
2/3 cup whole wheat flour
2/3 cup yellow cornmeal
1 tsp baking powder
¾ tsp salt
½ tsp baking soda
1 1/3 cups buttermilk or sour milk
2/3 cup dark seedless raisins
½ cup molasses

Mix flours with cornmeal, baking powder, salt, and baking soda in a large bowl. Mix buttermilk, molasses and raisins, add to dry ingredients and stir only enough to moisten the flour.
Pour batter into well greased and floured loaf pan or 2 pound coffee can. Cover with foil; tie. Set in slow cooker. Pour 2 cups hot water around can. Cover and cook on High 2-3 hours
Remove can and let cool 1 hour before unmoulding bread.

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Rated 2.5/5 stars (1276 votes cast)