Boston Brown Bread

Ingredients

• Servings: 10
• 2 cups rye meal
• 2 cups cornmeal
• 2 cups whole wheat flour
• 1 1/2 teaspoons baking soda
• 1/2 teaspoon salt
• 1 1/3 cups dark molasses
• 4 cups milk
• 2 cups seedless raisins
• 4 tablespoons unsalted butter
• hot water
• aluminum foil
• butcher's kitchen twine, and one 16 oz. coffee can, empty and clean

Recipe

• 1 preheat oven to 375 f.
• 2 grease a 16 oz coffee can (or 1 qt pudding mold or baking dish) with butter.
• 3 in a large bowl, combine both wheat and rye flours, cornmeal, baking soda and salt.
• 4 stir in molasses and milk; add raisins and mix to blend.
• 5 fill coffee can (or mold/baking dish) with batter; it should come up to about 2/3 of the way to the top.
• 6 cover top of the can with foil and tie with butcher's twine to make it airtight.
• 7 place can (or mold/baking dish) into a larger, deep baking dish.
• 8 using a pitcher, carefully pour hot water into the baking dish so that the water comes about halfway up the outside of the coffee can (or mold/baking dish); place in the oven.
• 9 allow bread to steam for 2 hours, check water level after 1 hour and add more water if needed.
• 10 to check if the bread is done, carefully remove twine and foil and stick a wooden
• 11 if the skewer is clean, the bread is done; if the bread needs additional cooking
• 12 enjoy!