Boston Brown Bread

• 1 c. whole wheat flour
• 1 c. rye flour
• 1 c. yellow cornmeal
• 1 tsp. salt
• 1 1/2 tsp. baking powder
• 1/2 tsp. baking soda
• 2 c. buttermilk
• 3/4 c. molasses
• 2 Tbsp. shortening, melted
• 1 c. dark seedless raisins

1. Mix flour, cornmeal, baking powder, salt and baking soda in large bowl.
2. Stir in buttermilk, molasses, melted shortening and raisins until well mixed.
3. Spoon batter into 4 well-greased 1 pound vegetable or fruit cans.
4. Cover with aluminum foil and tie with string.
5. Place cans on a rack in large kettle.
6. Pour boiling water to come halfway up sides of cans.
7. Cover and simmer for 2 1/2 to 3 hours.
8. Pour in more boiling water if necessary, to keep cans in boiling water to the halfway point.
9. Remove from kettle and remove foil.
10. Cool in cans for 10 minutes on a rack.
11. Invert loaves onto rack.
12. Serve warm.
13. Makes 4 loaves.

whole wheat flour, rye flour, yellow cornmeal, salt, baking powder, baking soda, buttermilk, molasses, shortening, raisins

Taken from www.cookbooks.com/Recipe-Details.aspx?id=222132 (may not work)