Brown Bread Mix

2 cups whole wheat flour
1/2 cup flour
2 teaspoons baking soda
1 cup chopped dates
1 teaspoon salt
1 cup raisins

Combine all in a jar.

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Brown Bread Mix (makes 1 loaf):
1 package brown bread mix
2 c. buttermilk
1/2 c. molasses.
Preheat oven to 350ºF and grease a loaf pan.
In a large bowl, combine brown bread mix with the buttermilk and molasses. Let stand at room temp for 1/2 hour.
Pour into loaf pan and bake for 45-50 minutes.

(Make this easier by adding powdered buttermilk to the recipe and adjusting the liquid in the directions.
This recipe goes excellent with a Southwestern Gift basket and some Chili or Boston Baked Beans Mixes

Brown Bread Mix

Article or recipe authorAuthor: Melissa 'Liss' Burnell

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preparation timePrep 10 minutes mins

cook timeCook 50 minutes mins

total timeTotal 1 hour hr

This make-ahead Brown Bread Mix bakes into 1 hearty loaf with whole wheat flour, molasses, dates, and raisins. Served warm with butter or alongside chili and baked beans, the batch costs about $6.04 total, or about $0.50 per serving, estimated.

ServingsServings 12 servings

CourseCourse bread

CuisineCuisine American

Budget101 Price BreakdownApprox Cost: $6.04

Ingredients

1/21x2x

• ▢ 2 cups whole wheat flour
• ▢ ½ cup flour
• ▢ 2 teaspoons baking soda
• ▢ 1 cup chopped dates
• ▢ 1 teaspoon salt
• ▢ 1 cup raisins
• ▢ 2 cups buttermilk
• ▢ ½ cup molasses

Equipment

Large Mixing Bowl

Measuring Cups

Measuring Spoons

Jar or airtight container

Standard loaf pan

Instructions

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1. Preheat the oven to 350°F and grease a loaf pan.
2. In a large bowl, combine 1 package brown bread mix, 2 cups buttermilk, and 1/2 cup molasses.
3. Let the batter stand at room temperature for 30 minutes.
4. Pour the batter into the prepared loaf pan.
5. Bake for 45 to 50 minutes.

Recipe Size Alteration

💡 If you altered the ingredients above by doubling or tripling the recipe, you may also need to change the pan/dish size and adjust the cook time.

Notes

One batch of dry mix makes 1 loaf.
Servings are estimated at 12 slices per loaf.
Prep time is estimated for measuring the dry mix and mixing the batter.
Store dry mix in an airtight container in a cool, dry place up to 3 months for best quality.
Store the baked loaf wrapped airtight at room temperature about 2 days, or freeze up to 2 to 3 months.

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