Boston Brown Bread

• 1 c. stone ground rye flour
• 1 c. stone ground corn meal
• 1 c. stone ground whole wheat flour
• 1/2 tsp. baking soda
• 4 tsp. baking powder
• 1 tsp. salt
• 3/4 c. molasses
• 1 3/4 c. milk
• 1 c. raisins (optional)

1. Grease well two 1 pound coffee cans.
2. Place a rack or trivet on the bottom of large pot.
3. Fill pot with water; bring to boil.
4. In large bowl, combine dry ingredients.
5. Combine molasses and milk; add to dry ingredients.
6. Stir in raisins.
7. Fill coffee cans 2/3 full; cover with foil and secure with rubber band.
8. Place cans on trivet in kettle.
9. (Water should come 1/2 up sides of can.)
10. Put lid on pot; keep water at simmer and steam bread 3 hours.
11. Remove from pot; remove foil covers.
12. Place cans in 300u0b0 oven for 10 minutes to "dry."

stone ground rye flour, stone ground corn meal, stone ground, baking soda, baking powder, salt, molasses, milk, raisins

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1023828 (may not work)