RECIPE: Boston Brown Bread (Vegan) - OT - not spicy but to go with spicy food.

[Guest guest]

I said I'd post my other favourite quick bread - but didn't. Belatedly, then . .

..

 

This recipe 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.

 

I have also done variations on this recipe - using different flour in different

proportions,

adding different fruit, nuts, etc. Somehow it always comes out just fine, even

though

it would probably no longer live up to its name ;=) Lately however I have stuck

to this

original recipe.

 

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

 

BOSTON BROWN BREAD (Vegan)

 

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.'

 

I have filed it in Bread folder - to be used as an accompaniment to spicy beany

stews and

chilli sin carne.

 

Best, Pat