Colonial Brown Bread

This Colonial Brown Bread is the real deal, a recipe straight from early American kitchens where resourceful bakers blended whatever grains they had on hand.

Three flours (whole wheat, rye, and cornmeal) give this loaf a dense, earthy crumb that practically melts with butter.

Dark molasses and warm spices like cinnamon, allspice, and ginger fill your kitchen with the kind of aroma that makes neighbors knock on your door.

Plump raisins stud every slice with little bursts of sweetness.

Best of all? No yeast, no kneading, no fuss. Mix, pour, bake, and you’ve got two gorgeous loaves ready in under an hour.

Kitchen Tips

• Don’t have sour milk? Add 2 teaspoons of white vinegar to 2 cups of regular milk and let it sit for 5 minutes.
• For a more authentic colonial texture, use stone-ground cornmeal instead of regular.
• This bread slices best the next day after the crumb has firmed up, so feel free to bake ahead.
• Wrap cooled loaves tightly in plastic wrap; they freeze beautifully for up to 3 months.