One Bowl Colonial Brown Bread
A slightly sweet, hardy quick bread made with whole wheat flour and brown sugar. No yeast, eggs, or kneading required. Serve with salted butter and jam.
Servings: 2 loaves
Equipment
- 2 loaf pans affiliate link
- 1 serrated knife affiliate link
- 1 stainless steel mixing bowl affiliate link
Ingredients
preheat oven: 350 °F
- 4 cups whole wheat flour
- 1 1/3 cups all-purpose flour
- 1 1/2 cup brown sugar packed
- 1 tablespoon baking soda
- 1 heaping teaspoon kosher salt
- 4 cups buttermilk whole fat
Instructions
- Mix all ingredients, except buttermilk, in a large mixing bowl. Use a whisk to break up the brown sugar and make sure it mixes well.
- Stir in buttermilk. Keep stirring until wet and dry ingredients are mixed well and no streaks of flour remain.
- Divide batter between 2 greased and floured standard size loaf pans.
- Bake at 350 °F for 50 minutes or until inserted toothpick comes out clean.
- Let cool in pans for 15 minutes and then remove from loaf pans. Serve warm with butter and jam.
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