Recipe

Boston bread

  • 25 mins preparation
  • 1 hr cooking
  • Serves 6
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Ingredients

Boston bread
  • 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

Boston bread
  • 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.

Notes

This bread should keep for about 3 days.

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