Breads : Quick breads Last Updated: May 10th, 2009 - 17:46:29 Boston Brown Bread By Sandra Woodruff  Printer friendly page Yield: 18 slices 2/3 cup whole wheat pastry flour 2/3 cup dark rye flour 2/3 cup yellow cornmeal 1/2 teaspoon baking soda 1/4 teaspoon sea salt 1 1/3 cups nonfat or low-fat buttermilk 1/2 cup molasses 2 tablespoons canola oil 2/3 cup currants or finely chopped dark raisins 1. Place the flours, cornmeal, baking soda, and salt in a medium bowl and stir to mix well. Combine the buttermilk, molasses, and oil and stir until smooth. Add the buttermilk mixture to the flour mixture and stir to mix. Fold in the currants or raisins. 2. Coat two 1-pound food cans with cooking spray and divide the batter between the cans. 3. Place the cans in a deep pot with 1-2 inches of hot water.  Cover the pot and bring to a boil. Reduce the heat to maintain a simmer, and cook for about 45 minutes or until the bread is firm to the touch and a wooden toothpick inserted in the center of the bread comes out clean (let the steam dissipate from the pot before testing to avoid getting burned). 4. Remove the foil covers and set the cans on wire racks to cool for 20 minutes. Remove the bread from the cans and let cool on the racks to room temperature before slicing and serving. Nutritional Facts (per slice) Calories: 107   Carbohydrates: 20 g   Fiber: 1.9 g   Fat: 2.1 g   Sat. Fat: 0.3 g Cholesterol: 0 mg    Protein: 2.5 g   Sodium: 91 mg   Calcium: 47 mg Potassium: 279 mg Diabetic exchanges: 1 starch, 1/2 fat     © Copyright 2005 by eatsmarttoday.com Top of Page