RECIPE: Boston Brown Bread

[Guest guest]

I have just pulled a loaf of this quick bread out of the oven and the kitchen

smells wonderful! It is from Barnard and Kramer's _The Garden of Vegan_

and is something I always have in the house. It freezes nicely too, so for the

two of us I can freeze half a loaf so that it will be fresh for later.

 

It has the virtue of being made without oil and having all good things in it!

 

1 cup rye flour

1-1/4 cups flour (your choice - I use wholewheat)

1/4 cup rolled oat flakes (I uses the 'quick' kind)

1/3 cup cornmeal

3/4 tsp baking powder

1-1/2 tsp baking soda

1/2 tsp salt

1/2 cup currants (I used sultana raisins the last couple of times)

2 cups soy milk (I find light soy is fine)

1/3 cup molasses (I use blackstrap, but use 'fancy' if you prefer)

 

Preheat oven to 300 degrees F. In a large bowl, stir together the rye flour,

flour, oat flakes, cornmeal, baking powder, baking soda, salt and currants. In a

small bowl, whisk together the soymilk and molasses. Add to flour and stir

together gently until 'just mixed.' Pour batter into a lightly oiled bread pan

and

bake for 1-1/4 hours. Let cool on a rack for 10 minutes before removing from

pan. Makes 1 loaf.

 

It's quick, it's easy, and as they say in the book, it is 'A dark and delicious

bread that goes well served with chili or soup.' Your kids should love it. Your

dhs and bfs should love it. And you should love it. It's not exactly calorie

free,

so take it easy, but it is certainly fat-free ;=)

 

Enjoy,

 

Pat ;=)