Boston Brown Bread

Total Time: 2 hrs 30 mins Preparation Time: 30 mins Cook Time: 2 hrs

Ingredients

• 1/2 cup raisins
• 1/2 cup boiling water
• 1/2 cup rye flour
• 1/2 cup cornmeal
• 1/2 cup all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/4 cup molasses
• 2 tablespoons brown sugar
• 1 cup lukewarm buttermilk
• boiling water

Recipe

• 1 remove labels from two empty 21-ounce cans (the kind that pie filling or fruit comes in); wash cans.
• 2 thoroughly grease cans.
• 3 cut out 2 circles of waxed paper and place one in the bottom of each can.
• 4 put raisins in a bowl; add hot water.
• 5 let stand 15 to 30 minutes to plump; drain well and pat dry with paper towels.
• 6 combine rye flour, cornmeal, all-purpose flour, baking soda and salt in large bowl; stir until well mixed.
• 7 in another bowl, combine molasses, brown sugar and warm buttermilk; stir to mix.
• 8 pour buttermilk mixture into flour mixture; mix well.
• 9 fold in raisins until evenly distributed.
• 10 divide batter evenly between the two prepared cans.
• 11 cover each can with greased aluminum foil and tie foil around the top with cotton string (or dental floss).
• 12 place a wire rack in the bottom of a large kettle with a lid.
• 13 place cans on rack.
• 14 pour in enough boiling water to come halfway up the sides of the cans.
• 15 cover kettle with lid; steam cans at a slow boil at least 2 hours, adding more water as needed.
• 16 bread is done when a wooden pick inserted in center comes out clean.
• 17 remove cans from water and remove the aluminum foil.
• 18 let bread cool to lukewarm before removing it from the cans.
• 19 if bread resists coming out, run a thin knife blade around the inside of the can and gently shake out the bread.