New England Brown Bread

I love brown bread and have enjoyed trying many different styles, all of which are delicious. This simple recipe is sure to become a favorite. Now, this recipe is completely different from my other brown bread recipe on here. This is more of a traditional-ish New England-style brown bread. This recipe comes from my cousin who has lived in New England for many, many years. I am excited to share this recipe with you. This is a simple recipe made in one bowl, and it turns out wonderfully every time. If you enjoy brown bread, you’re sure to love this recipe.

Let’s get started.

INGREDIENTS:

1 C. Whole wheat flour
1/2 C. Rye flour
1/2 C. Cornmeal
1 Tsp. Baking soda
1/2 Tsp. Salt (or 1/4 Tsp fine salt)
1/3 C. Molasses
1 1/4 C. Buttermilk
2 Tbsp. Butter- melted

DIRECTIONS:

1. Grease a loaf pan and line with parchment. Set aside. Preheat the oven to 350*.
2. In a large bowl, whisk together the wheat flour, rye flour, cornmeal, baking soda, and salt.
3. Add the molasses, buttermilk, and melted butter. Whisk or stir together until smooth and there are no more dry bits on the bottom of the bowl.
4. Pour the batter into the prepared pan and smooth out the top. Cut a slit down the center with a butter knife. Do not go all the way to the bottom of the batter. Just the top of the batter.
5. Bake for 35-40 minutes or until a toothpick comes out with a few moist crumbs.
6. Remove and let cool for 10 minutes before removing the bread from the pan and placing it on a wire rack to cool completely.

NOTES:

• The only option given to me for this recipe was as follows: if you can’t find rye flour, substitute it with whole wheat flour.
• Let the bread cool for at least 1 hour before cutting, or else it will be gummy. I typically let it cool to room temp and serve with butter.
• Does cutting a slit in the center of the batter do anything? I have no idea, but I do it, and whatever it does, it does it. lol. The only thing I noticed that it does it makes a pretty slit down the center when baking. You can opt to not do it if you so wish to do so. I don’t think it alters the texture or flavor at all. So do as you choose.
• This is a thick batter, so keep that in mind when making it.
• If you don’t have buttermilk, use slightly less milk than the recommended amount of buttermilk. Add 1 tablespoon of white vinegar to the milk and stir. Let it sit for 10 minutes, then use as directed above.
• I let the batter sit for 5 minutes before baking, so the cornmeal can absorb some of the liquid and soften a bit. I find this helps with the crumbly texture and helps the bread be softer. This is not bread like sandwich bread. It is a completely different flavor and texture.