Boston Brown Bread Recipe

• 1 c. stone-grnd rye flour
• 1 c. stone-grnd corn meal
• 1 c. stone-grnd graham flour (whole wheat)
• 1/2 teaspoon baking soda
• 4 teaspoon baking pwdr
• 1 teaspoon salt
• 3/4 c. molasses
• 1 3/4 c. lowfat milk
• 1 c. raisins (optional)

1. Grease well 2 (1 lb.)
2. coffee cans.
3. Place a rack of trivet in bottom of large kettle.
4. Fill kettle with water and bring to boil.
5. In large bowl combine dry ingredients.
6. Combine molasses and lowfat milk; add in to dry ingredients.
7. Stir in raisins, if you like.
8. Fill coffee cans about 2/3 full; cover with foil secured with rubber band.
9. Place cans on trivet in kettle.
10. (Water should come about 1/2 way up sides of cans.)
11. Put lid on kettle; keep water at simmer and steam bread 3 hrs.
12. Remove from kettle; remove foil covers and place cans in 300 degree oven for 10 min to "dry".
13. Yield: 2 loaves.

stonegrnd rye flour, stonegrnd corn meal, stonegrnd graham flour, baking soda, baking pwdr, salt, molasses, milk, raisins

Taken from cookeatshare.com/recipes/boston-brown-bread-23763 (may not work)