Recipe: Boston Brown Bread Muffins, Slow Cooker Boston Brown Bread, Colonial Brown Bread

Hi Gina:-) To be perfectly honest with you, I have never made Boston Brown Bread. I always use B & M brand that, in my grocery stores, is next to the B & M Baked Beans. It comes with or without raisins. I did find these 3 recipes for you, that were previously posted here at recipelink, one by our very own Betsy. They don't sound too awfully difficult, so read them and see what you think. Let me know if you make any of them, and how you liked it/them.

Boston Brown Bread Muffins
rec.food.cooking/Dawn Scotting
Makes 10 muffins

1/2 cup flour
1/2 cup whole-wheat flour
1/2 cup rye flour
1/4 cup sugar
1/2 cup yellow cornmeal
1 tsp baking soda
1/2 tsp salt
3/4 cup buttermilk
1/3 cup vegetable oil
1/3 cup molasses
1 lightly beaten egg
1 cup raisins

Preheat oven to 400F, prepare pans. Stir together flours, cornmeal, sugar, baking soda, and salt. In another bowl stir together buttermilk, oil, molasses, and egg until blended. Add dry mix to wet mix until just combined. Stir in raisins. Spoon into pans and bake 15-20 mins or until done.

Slow Cooker Boston Brown Bread
From the Kitchen of: Betsy Couch - kitchenlink.com

Mix together:
1/2 cup flour
1/2 cup whole wheat flour
1/2 cup yellow corn meal
1/2 teaspoon salt
1/2 teaspoon baking soda
1/3 cup molasses
2/3 cup buttermilk or 1 tablespoon vinegar and milk to make 2/3 cup
1/2 cup raisins or currants (soak in hot water 10 minutes and drain)

Put in a well greased and floured one pound coffee can. Cover top with foil and tie. Set on trivet (I used a canning jar ring) in slow cooker. Pour 2 cups hot water into cooker around the can. Cover cooker and cook on high about 2 1/2 hours. Let stand in can on rack about 5 minutes. Turn out, slice and serve hot.

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.