Hearty and dense, my homemade Boston brown bread features hazelnuts that provide a delightfully nutty taste. Thick slices pair well with just about anything, from soups and stews to roasts and casseroles.
—LORRAINE CALAND SHUNIAH, ON
PREP: 30 MIN. • BAKE: 45 MIN. + COOLING • MAKES: 2 LOAVES (12 SLICES EACH)
3 cups whole wheat flour
1 cup all-purpose flour
2 1/2 teaspoons baking soda
1 teaspoon salt
2 1/2 cups buttermilk
1 cup molasses
1 cup golden raisins
3/4 cup chopped hazelnuts
1. In a large bowl, combine the flours, baking soda and salt. In a small bowl, whisk the buttermilk and molasses. Stir into the dry ingredients just until moistened. Fold in the raisins and nuts. Transfer to two greased 8x4-in. loaf pans.
2. Bake at 350° for 45-50 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.
NOTE To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.