Sourdough Boston Brown Bread by Traditional Cooking School

buttermilk, whole milk or dairy-free milk, sourdough starter, molasses, butter, ground rye flour, ground wheat flour, cornmeal, sea salt, raisins

Category: Various Breads

– 1 cup buttermilk (room temperature)
– 2/3 cup raw whole milk or dairy-free milk of choice (room temperature)
– 2 tablespoons sourdough starter (active, or 2 teaspoons dry yeast)
– 1/2 cup molasses
– 3 tablespoons grass-fed butter, melted
– 3/4 cup whole ground rye flour
– 3/4 cup whole ground wheat flour
– 3/4 cup cornmeal (fine)
– 1 teaspoon sea salt
– 1 cup raisins