So often brown bread recipes call for the bread to be steamed instead of baked. I wanted to try this recipe since it was baked just to see the difference.
I did substitute whole wheat flour for the graham flour. I did not have any graham flour, and since it is not something most stores have on the shelves I usually order it. I didn’t want to wait. Whole wheat flour has the same consistencies graham, so I think it worked out fine.
While it has very little sugar, it does have a sweet flavor. The molasses adds a little to the sweetness as well.
Mostly the molasses adds a nice, rich brown color. The bread is really quite dark.
I opted not to use raisins or nuts.
The bread was rich and delicious, while still moist and fairly soft.
BAKED BROWN BREAD
1 Cup Sifted All Purpose Flour
2 Tablespoons Sugar
3/4 Teaspoon Salt
1 Teaspoon Baking Soda
2 Cups Graham Flour
1 Cup Buttermilk
1 Cup Dark Molasses
1 Cup Broken Nuts or Raisins If Desired
Preheat oven to 350 degrees. Sift together flour, sugar, salt, and baking soda. Stir in graham flour, buttermilk, and molasses. Add nuts or raisins if using. Pour into a greased loaf pan and bake for 1 hour.
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