St. Elizabeth Ann Seton Colonial Brown Bread

The following cookbook suggestion and recipe (for the upcoming feast of St. Elizabeth Ann Seton on January 4th) was shared by Monique Holmes, in Wyoming. Thank you Monique!

I thought I would write to you and tell you about a wonderful recipe book we have, as well as a recipe for St. Elizabeth Ann Seton which my family enjoys.   The cookbook is Building the Family Cookbook by Suzanne Fowler.  Here is the recipe:

St. Elizabeth Ann Seton Colonial Brown Bread

Oven Temp: 350
need a greased 9 X 5 loaf pan

2 cups whole wheat flour
1/2 c. + 3 T flour
1 c. brown sugar, packed
2 t. baking soda
2 c. buttermilk

Mix all dry ingredients. Slowly add the buttermilk, stirring until well blended.  Pour into a greased 9 X 5 loaf pan.  Bake at 350 degrees for one hour.

Turn pan at once and cool on a wire rack.  The bread may be eaten warm.  Turn the bread on the side for easier slicing.

Variations:  I use all whole wheat flour and turbinado sugar.

Cautions:  Don't use any other type of flour.  I used whole wheat pastry flour once and it didn't turn out near as good.  Edible but not great!