Boston Brown Bread

For the molds, you can use 1 pound coffee cans or other cylindrical metal containers. This bread freezes well.


1 cup stone ground rye flour
1 cup stone ground cornmeal
1 cup stone ground whole wheat flour
1/2 teaspoon soda
4 teaspoons baking powder
1 teaspoon salt
3/4 cup molasses
1 3/4 cup milk
1 cup raisins


Combine dry ingredients in large mixing bowl. Add remaining ingredients and stir well to combine.

Fill well-greased molds 2/3 full. Cover molds tightly with foil and secure with string. Place molds on rack in stockpot or kettle containing boiling water. Water should come up about 2/3 high on the molds. Cover pot with lid. Keep water boiling and steam bread about 3 hours.

Remove from kettle, take off foil covers and place molds in 300°F oven for 15 minutes to dry.

YIELD: 3 loaves.

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