Boston Brown Bread
|Rye flour||1 Cup (16 tbs)|
|Molasses||3⁄4 Cup (12 tbs)|
|Corn meal||1 Cup (16 tbs)|
|Buttermilk||2 Cup (32 tbs)|
|Graham||1 Cup (16 tbs)|
|Chopped raisins||1 Cup (16 tbs)|
|Baking soda||3⁄4 Teaspoon|
Sift all dry ingredients together, add molasses, buttermilk, raisins.
Divide batter and place in 2 buttered 1 quart pudding molds or 3 buttered 1 pound coffee cans, filling them about 3/4 full.
Molds must be covered tightly, with buttered lids tied and taped so the bread won't force the cover off on rising.
Place molds in a pan filled with enough boiling water to reach halfway up the mold and steam for 3 hours, keeping water at the halfway mark.