COLONIAL BROWN BREAD Like steamed Boston brown bread, this baked version is quickly mixed together and makes a dense, fragrant moist loaf.
Rye bread flour is sold at natural foods stores, specialty food stores and some supermarkets.

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 corn meal
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

Preheat oven to 350°F. Lightly grease two 8 1/2 x 4 1/2 x 2 1/2-inch loaf pans. Stir first 3 ingredients in large bowl to blend. Whisk buttermilk and molasses in small bowl. Mix into dry ingredients.

Divide batter between prepared pans. Bake until tester inserted into center comes out clean, about 40 minutes. Cool in pans on racks 15 minutes. Turn out loaves onto racks and cool. (Can be made one day ahead. Wrap tightly in plastic; store at room temperature.)

Makes 2 small loaves.