This vintage Brown Bread recipe from Ruth Clark combines the deep, rich flavors of molasses with hearty graham flour to create a dense yet tender loaf. Sweetened with brown sugar and enriched by buttermilk, the bread offers a warm, nostalgic flavor profile perfect for breakfast or as a snack with butter or jam. Popular in traditional American kitchens, this recipe produces a rustic, old-fashioned bread that's versatile, comforting, and ideal for family gatherings or holiday spreads.
Ingredients
- ½ cup brown sugar
- ½ cup Molasses (enough to fill the measuring cup after brown sugar)
- 2 cups sour milk (or buttermilk)
- 1¾ cups graham flour
- 1¾ cups white flour
- 1 tsp baking powder
- 1 tsp soda (rounded tsp )
- ¾ tsp salt
Optional:
- ½ cup raisins
Instructions
Step 1: Preheat the Oven
- Preheat your oven to 325°F (160°C) for slow baking.
Step 2: Prepare the Dry Ingredients
- Sift together the white flour, baking powder, soda, and salt.
- Combine with the graham flour in a large mixing bowl.
Step 3: Combine the Wet Ingredients
- In another bowl, combine brown sugar, molasses, and buttermilk (or sour milk). Mix until smooth.
Step 4: Mix the Batter
- Pour the wet ingredients into the dry mixture.
- Stir until fully combined.
- Fold in raisins if using.
Step 5: Bake the Bread
- Grease a loaf pan and pour in the batter.
- Bake slowly for 50–60 minutes or until a toothpick comes out clean.
Step 6: Finish and Serve
- Remove the loaf from the oven and let it rest for a few minutes.
- Spread butter over the top of the loaf while still warm.
- Wrap in wax paper while hot for a soft, tender crust.
Tips
- Use all molasses for deeper flavor, as the note suggests
- Buttermilk gives better tenderness than sour milk
- Raisins may be added as indicated for a sweeter loaf
- Wrap hot bread in wax paper while warm to keep crust soft, as card says
- Substitute part of the white flour with Graham flour for heartier texture
- Bake in a moderate/slow oven (about 300 to 325°F) to prevent over-browning
- Brush loaf with butter right out of the oven for a soft crust
- Slice after resting to prevent crumbling
- Excellent served with cream cheese or salted butter
- Can be baked in small mini-loaf pans for gifting
Nutrition
Calories: 205kcalCarbohydrates: 42gProtein: 4gFat: 2.5gSaturated Fat: 1gPolyunsaturated Fat: 0.6gMonounsaturated Fat: 0.8gCholesterol: 5mgSodium: 280mgPotassium: 370mgFiber: 3gSugar: 19gVitamin A: 20IUCalcium: 65mgIron: 1.8mg
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