Boston Brown Bread

Ingredients

• 1 cup rye flour
• 1 cup yellow cornmeal
• 1 cup whole wheat flour
• 2 teaspoons baking soda
• 1 1/2 teaspoons salt
• 3/4 cup dark molasses
• 2 cups buttermilk
• 1 cup raisins
• Butter, for greasing the cans

Before you cook

• Butter two clean one-pound coffee cans or a two-quart pudding mold very well.
• Cut squares of parchment and foil large enough to cover the tops of the cans.
• Set a rack or a folded towel in the bottom of a tall stockpot.
• Bring a kettle of water to a boil.

Steps

1. Whisk the rye flour, cornmeal, whole wheat flour, baking soda and salt together in a large bowl.
2. Stir the molasses into the buttermilk until the mixture is uniform and dark.
3. Pour the wet mixture into the dry ingredients and stir into a thick batter.
4. Fold in the raisins.
5. Divide the batter between the buttered cans, filling each about two thirds full.
6. Cover each can with parchment, then foil, and tie the foil down with kitchen string.
7. Set the cans on the rack in the stockpot.
8. Pour boiling water into the pot until it reaches halfway up the sides of the cans.
9. Cover the pot and hold the water at a gentle simmer over low heat.
10. Steam the bread for two hours, adding more boiling water whenever the level drops.
11. Test the bread with a skewer pushed through the center, which should come out clean.
12. Lift the cans out with tongs and let them cool for 15 minutes.
13. Slide the loaves out, cut them into thick rounds, and serve them warm with butter.