This school year brings American History lessons back to our homeschool, and one of the recent activities suggested in my daughter’s curriculum was making a colonial recipe. The recipe below is my take on Boston Brown Bread, using milk kefir instead of buttermilk. If you don’t have milk kefir, you can substitute buttermilk back instead.

Brown Bread with Milk Kefir

Ingredients

1/2 cup rye flour

1/2 cup cornmeal

1 cup all-purpose white flour

1/2 teaspoon baking soda

1 teaspoon baking powder

1/2 teaspoon salt

1 cup plain milk kefir

3 tablespoons melted butter

1/3 cup molasses

2 eggs

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Directions

Preheat oven to 350 degrees. Butter a loaf pan, then dust lightly with flour. Combine the rye flour, cornmeal, white flour, baking soda, baking powder, and salt together in a mixing bowl. In another bowl, stir the milk kefir, melted butter, molasses, and eggs until combined. Pour the kefir mixture into the flour mixture and stir until combined. Pour into prepared loaf pan and bake for 45-50 minutes. Cool on a rack for 15 minutes. When cool, shake the bread gently out of the pan. Tastes great topped with a little butter and honey.