Quick Brown Bread
Recipe Center

Quick Brown Bread
Quick Brown Bread
1 tbsp. butter, at room temperature plus more for serving
1 cup buttermilk
1/2 cup mild-flavored (light) molasses
1/4 cup packed light brown sugar
1 tsp. kosher salt
2 cups whole wheat flour
1 cup rye flour
1/3 cup cornmeal
1 tbsp. baking soda
1 tsp. baking powder

Prep: 45 minutes, Cook: 40 to 45 minutes, Serves: 8 to 10

1. Preheat oven to 350°F. Cut two 6-inch squares of foil. Coat insides of two 9x5-inch bread loaf dishes and one side of foil squares with 1 tbsp. butter.

2. Stir buttermilk, molasses, brown sugar and salt in a small saucepan over LOW heat until sugar dissolves and mixture is just warmed (do not boil).

3. Whisk whole wheat flour, rye flour, cornmeal, baking soda and baking powder in a large bowl. Add buttermilk mixture; whisk until smooth.

4. Divide batter between two prepared dishes. Smooth tops. Cover with foil. Place in a deep roasting pan or a heavy shallow pot.

5. Transfer pan to oven. Pour very hot water into pan to come about 3-inches up sides of loaf pans.

6. Bake until a skewer inserted through foil into the center of each loaf comes out clean, about 1½ hours. Transfer to a wire rack. Let cool for 10 minutes. Serve with butter if you like.

Nutritional Information:
262 calories, 6 g protein, 3 g total fat (1 g sat., 0 g trans), 55 g carbohydrate, 5 g fiber, 21 g sugar, 6 mg cholesterol, 715 mg sodium, 10 points