Name: Boston bread
Prep time: 25 min
Cook time: 60 min
Total time: 85 min
Yield: 6
Ingredients: 1 cup wholemeal plain flour; 1 cup rye flour; 1 teaspoon bicarbonate of soda; 1 1/4 cup polenta; 1 tablespoon caster sugar; 3/4 cup raisins, chopped; 1 1/2 cup milk; 1/2 cup treacle; 1 teaspoon brown vinegar

Ingredients

1 cup wholemeal plain flour

1 cup rye flour

1 teaspoon bicarbonate of soda

1 1/4 cup polenta

1 tablespoon caster sugar

3/4 cup raisins, chopped

1 1/2 cup milk

1/2 cup treacle

1 teaspoon brown vinegar

Method

1.Preheat oven to 180°C (160°C fan-forced). Grease 2 nut roll tins.

2.Sift flours and soda into a large bowl, stir in polenta, sugar and raisins.

3.Stir in combined milk, treacle and vinegar (mixture should look coarse and grainy).

4.Spoon mixture evenly into prepared tins. Bake for about 1 hour. Stand rolls in tins, with lids on, for 10 minutes. Remove lids, turn rolls on to wire rack to cool. Serve.

This bread should keep for about 3 days.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

Instagram Facebook