Boston Steamed Brown Bread

• 1 cup yellow corn meal
• 1 cup whole rye flour
• 1 cup whole wheat flour
• 1/2 tsp. baking soda
• 1 tsp. baking powder
• 1 tsp. salt
• 3/4 cup dark molasses
• 2 cups buttermilk
• 2 tbsp. melted shortening

1. Sift corn meal, rye flour, wheat flour, baking soda, baking powder and salt with a whip.
2. Then add liquid ingredients and mix well until blended.
3. Spoon batter in to 2 to 3 well greased 1 pound coffee cans, 2/3 full in each can.
4. Cover each can with wax or foil and seal tightly.
5. Place cans in a crock pot filled with water, making sure the water does not exceed the top rim of the cans, place cover on crock pot and steam on high for 2 hours.
6. Cool down for a few minutes then remove bread from cans with a butter knife, the way I do it is to open the other in of the can with a can opener and slide the lid in to get the bread out from the other end.

yellow corn meal, whole rye flour, whole wheat flour, baking soda, baking powder, salt, dark molasses, buttermilk, shortening

Taken from www.foodgeeks.com/recipes/21138 (may not work)