Title: Boston Brown Bread, from Wayside Inn, Boston, Mass

1 c Cornmeal
1 c Whole wheat or graham flour
1 c Rye flour
1 t Salt
1 t Baking soda
1 T Water
1/2 c Molasses
2 T Vinegar or lemon juice
Milk, see directions for amt
1 c Raisins
2 T Flour, all purpose

1. Combine cornmeal, whole wheat or graham, and rye flours and salt.
2. Stir baking soda into water in a medium size bowl; add molasses.
3. Put vinegar in a 2 cup measure, add milk to make 2 cups. Combine
with molasses mixture. Stir liquids into dry ingredients until
well mixed.
4. Combine raisins and flour in a small bowl; add to batter.
5. Pour batter into two well greased 1 quart molds or clean coffee cans.
Cover tightly with a double thickness of aluminum foil.
6. Place molds on a rack in a kettle. Add boiling water to come half
way up around sides of molds. Cover kettle. Steam 3 hours, adding
more boiling water as necessary, to keep proper level.
7. Unmold loaves. Bake in oven at 325 degrees for 10 minutes to dry
them. cool loaves.
8. To serve: Purists say to slice bread with a string, never with a
knife.