Boston Brown Bread (New England)

• 1 cup rye flour
• 1 12 cups cornmeal
• 1 teaspoon baking soda
• 12 teaspoon salt
• 12 cup dark molasses, warmed
• 2 cups milk
• 1 egg, beaten
• 1 cup raisins

1. In a small bowl, whisk together rye flour, cornmeal, baking soda & salt.
2. In a large bowl, combine warmed molasses, milk & egg, stirring well, before adding the dry ingredients & mixing well.
3. Stir in the raisins.
4. Butter two 1-pound coffee cans, then pour the batter evenly into the two cans, before sealing the cans tightly with foil & string.
5. Pour 2 inches of water into a stockpot wide enough to fit the two cans, then place the cans in the stockpot, covering the pot with a lid of foil.
6. Turn heat to high, & as soon as the water begins to boil, turn heat to low, then steam bread for 2 hours, checking occasionally to make sure that at least 1 inch of water remains in the pot.
7. Remove cans from stockpot, remove foil lids & let bread cool for 20 minutes.
8. When cooled, with a butter knife, loosen the bread around the sides, &, holding the can upside down, shake the bread out, before slicing & serving with butter.

rye flour, cornmeal, baking soda, salt, dark molasses, milk, egg, raisins

Taken from www.food.com/recipe/boston-brown-bread-new-england-375111 (may not work)