Brown Bread Recipe

Name: Brown Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: General
Ingredients: 2 tablespoons butter, for the mold; 1 cup whole wheat flour; 1 cup all-purpose flour; 1 cup yellow cornmeal; 2 teaspoons baking soda; 1 teaspoon salt; 2 cups buttermilk or sour milk; 3/4 cup molasses; 1 cup seedless raisins; Two 1 quart steamed pudding molds or one 2-quart steamed pudding mold and a large pot with cover, to hold the mold.

Servings: persons

2 tablespoons butter, for the mold
1 cup whole wheat flour
1 cup all-purpose flour
1 cup yellow cornmeal
2 teaspoons baking soda
1 teaspoon salt
2 cups buttermilk or sour milk
3/4 cup molasses
1 cup seedless raisins
Two 1 quart steamed pudding molds or one 2-quart steamed pudding mold and a large pot with cover, to hold the mold.

1
Butter the steamed pudding mold, including the cove.
2
In a large bowl, combine the flours, cornmeal, baking soda, and salt.
3
Add the buttermilk and molasses and stir thoroughly.
4
Fold in the raisins.
5
Pour the mixture into the mold and cover lightly.
6
Place the mold in a large pot and fill with hot water to reach halfway up the sides of the mold.
7
Cover the pot and steam over moderate heat for 3 hours, replenishing the water as necessary every 30 to 40 minutes.
8
When the bread is cooked, unmold and serve warm, slicing the loaf with a strong string.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 tablespoons butter, for the mold, 1 cup whole wheat flour, 1 cup all-purpose flour, 1 cup yellow cornmeal, and more.

Yes, Brown Bread falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Brown Bread

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