Ingredients
- 2 cups buttermilk
- 1 cup Gold Medal all-purpose flour
- 1 cup corn meal
- 1 cup Gold Medal whole wheat flour
- 1 cup raisins, if desired
- 3/4 cup light or dark molasses
- 2 teaspoons baking soda
- 1 teaspoon salt
Make it step by step
- Grease 4 (16 ounce) vegetable cans (4 1/4 x 3 inches) or 7-inch tube mold. Beat all ingredients in large mixer bowl on low speed, scraping bowl constantly, 30 seconds. Beat in medium speed, scraping bowl constantly, 30 seconds. Fill cans about 2/3 full. Cover tightly with aluminum foil.
- Place cans on rack in Dutch oven or steamer; pour boiling water into Dutch oven to level of rack. Cover Dutch oven. Keep water boiling over low heat until wooden pick inserted in center comes out clean, about 3 hours. (Add boiling water during steaming if necessary.) Immediately unmold bread. 4 loaves.
- If using self-rising flour, decrease baking soda to 1 teaspoon and omit salt.
- Baked Brown Bread: Heat oven to 325 degrees. Pour batter into greased 2-quart round casserole. Bake about 1 hour.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Foodista by Anonymous, under CC BY 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.