Recipe: Boston Brown Bread

BOSTON BROWN BREAD
Source: The Frugal Gourmet Cooks American

1 cup rye flour
1 cup cornmeal
1 cup whole-wheat flour
3/4 teaspoon baking soda
1 teaspoon salt
3/4 cup dark molasses
2 cups buttermilk
1 cup seedless raisins

Place all the dry ingredients in the large bowl of an electric mixer and mix well.

Add the liquid ingredients and blend well.

Line with foil then grease three 1-pound coffee cans or large fruit-juice cans and place 1/3 of the batter in each.

Cover each with wax paper and then aluminum foil. Tie each with a bit of string so that the foil is sealed.

Place a cake rack in the bottom of a large soup pot and place the cans on the rack. Add enough boiling water to come 1/3 of the way up the side of the cans.

Cover the pot and bring it to a boil. Turn the heat down and simmer the cans for about 2 1/2 hours. Check the water level now and then as you will need to add more water.

Remove the cans from the kettle and allow to cool just a bit. Take out the bread and serve sliced with butter. It is best hot.