If you are a Boston brown bread lover, then this recipe should be right up your alley. The only real difference in ingredients between this quick bread and Boston brown bread is in the use of rolled oats and wheat germ in place of cornmeal. And there is no steaming this bread. It goes in the oven just like any other quick bread.

In fact, this is one of the easiest breads you will ever have the pleasure of building. No mixer involved. And you only need to get one mixing bowl dirty in the process. Of course, there are measuring cups and spoons necessary for recipe integrity, but then there are always measuring implements involved in baking. Baking being the chemical changing “thing” that it is!

But truly, this is one of the easiest breads to fix. And one that your entire family will enjoy. I know this as a fact because this was my 4 children’s favorite breakfast bread. They loved it straight out of the oven or toasted the next morning. I used to make a triple batch and every bit of it was gone within 2 days.

Now I bet you are wondering where I got this recipe. And I would love to be able to provide you with that information. But I don’t have the foggiest idea. Maybe that’s because I have been making this bread since the mid-70s. And that my friends, was a long time ago. All I remember is that I added the wheat germ to the original recipe because I was adding wheat germ to any dish that I could. Meatloaf, cookies, bread, you name it. And of course, since I am now on a healthier food quest, I replaced the white flour called for in the original recipe with whole wheat pastry flour and the granulated sugar with coconut palm sugar. And as far as I can tell, there is no discernable difference in the flavor or texture of the bread. And it’s a bloody good thing, because there is no going back even though this was a fairly healthy bread to begin with!

And why I haven’t posted this recipe until now is anyone’s guess. (Actually, I thought I had already posted it, so if you stumble upon it as you peruse this site, please let me know.) (Oh, and please provide me with whatever name I gave it, or I won’t be able to find it a second time. And yes, thank you, I am feeling every one of my 78 years!)

Well, that’s it for today. It’s Friday again and I’m not quite sure how that happened so quickly. Time just seems to be passing at warp speed. I remember hearing older people talk about this very thing when I was younger. And thinking that they were crazy. Now, that I am in the category of being an “older person”, I realize I was the one who was crazy. Time really does fly by when you get older. I’ve kind of always wondered how that works. But I’m too lazy now to do the research required to prove that it actually happens. Of course, I don’t really have to do any research. Einstein got there before me. In the Special Theory of Relativity, Einstein determined that time is relative—in other words, the rate at which time passes depends on your frame of reference. So, I’ve decided that people’s point of reference changes according to their age. I’m sure if Mr. Einstein were still around, he would thank me for that little bit of extra enlightenment.

As always, take the time to have fun. Laugh a lot and often. And seek positivity in others as well as in yourself. We are only here for a very short time. Make the most of the time you have.

Peace and love to all.

1 c. whole wheat pastry flour or regular whole wheat flour

1 c. rye flour

2 T. wheat germ* or wheat bran** (your choice)

1 tsp. baking powder

1 tsp. baking soda

1 tsp. kosher salt

¼ c. coconut palm sugar (granulated sugar can be used if preferred)

1 c. rolled oats

½ c. regular molasses***

1¼ c. buttermilk

1 c. golden raisins

¾ c. chopped walnuts

Combine flours, wheat germ or bran, baking powder, baking soda, salt, coconut sugar, and rolled oats in a large mixing bowl. Gradually stir in the molasses and buttermilk. Then stir in the golden raisins and chopped walnuts. Scoop into a greased loaf pan or pans. Let stand at room temperature for 20 minutes.

Please note: Non-stick pans are best for this recipe.

Bake in a pre-heated 350-degree oven for 1 hour (single loaf pan 9×5-inch) or 40 minutes for 2 8×4-inch loaf pans. A toothpick will come out clean when stuck in the middle of a loaf when the bread is done baking.

Remove from oven and let cool for 10 or so minutes before removing from pan.

Great slathered with butter at breakfast or as a afternoon treat with coffee or tea.  

*Wheat Germ

According to healthline.com “Wheat germ has excellent nutritional value as a food supplement, experts say. It’s a great source of vegetable proteins, along with fiber and healthy fats. It’s also a good source of magnesium, zinc, thiamin, folate, potassium, and phosphorus.

Wheat germ is part of a wheat kernel and is responsible for helping the plant reproduce and spawn new wheat. Although it’s removed from most processed wheat products, it is a major nutritional component of whole grain wheat.”

From thehealthsite.com “8 amazing health benefits of wheat germ:

Relieves constipation

Boosts immune system

Lowers blood sugar

If diabetics are skeptical about wheat germ, here is something to convince you otherwise. We already know that this food by product has a high content of dietary fiber. And this can help reduce postprandial blood glucose response. Making whole grains a part of your diet can even help you prevent type 2 diabetes.

Improves cardiovascular health

Reduces cancer risk

Soothes PMS symptoms and improves menstrual health

Fights obesity

Supplies your gut with prebiotics”

** Wheat Bran

According to Bob’s Red Mill “Technically speaking, the wheat kernel has three distinct parts: the germ, the bran and the endosperm. The hard exterior of the kernel is known as the wheat bran, and it is often separated from the other parts of the wheat kernel during the milling process. It’s a source of plant-based nutrients and minerals, and it has both a sweet and nutty flavor. However, wheat bran is perhaps best known as being an amazing source of fiber.”

Wheat germ, however, is richer in protein and packed with important nutrients including vitamin E, vitamin B, and fatty alcohols. In comparison, wheat bran is richer in fiber, three times that of the wheat germ and has more niacin. 

***People with diabetes can eat small amounts of molasses as part of an overall healthy diet. According to the American Diabetes Association, the amount of carbohydrate consumed has a greater impact on blood sugar than does the type of carbohydrate consumed — in this case, molasses. If you choose to consume added sugar, whether from molasses or another source, the ADA advises reducing other carbohydrates in the meal so that your total carbohydrate consumption remains in check. For example, if you plan to have a dessert made with molasses after dinner, you might omit the rice or bread from the meal.

Also, from what I have read, offsetting sugar intake with high amounts of fiber is a good plan. And this bread has tons of fiber. So, as an occasional treat, this bread should be OK.