Recipe(tried): Boston Brown Bread (steamed)

BOSTON BROWN BREAD

1 cup flour
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
1 1/2 cups whole wheat flour
1/2 cup cornmeal
3/4 cup molasses
2 cups buttermilk
1 cup raisins

Grease 3 clean (14 ounce) cans and line bottoms with circles of greased wax paper.

Sift together white flour, salt, baking powder, and soda into a large bowl, stir in whole wheat flour and corn meal, them mix in molasses and buttermilk.

Stir in raisins. Spoon into cans, filling no more than two thirds, cover with a greased double thickness of foil, and tie or tape securely.

Place on a rack in a large kettle, pour in enough boiling water come halfway up cans, and steam about 1 hour until well risen and a metal skewer inserted in the center comes out clean.

Lift cans from water, cool upright 1-2 minutes on a wire rack, then invert and ease the loaves out. Cool slightly on racks before cutting or cool to room temperature. Slice 1/4-inch thick.

Source: The Doubleday Cookbook