Easy Boston Brown Bread
|Whole wheat flour||1⁄2 Cup (8 tbs)|
|All purpose flour||1⁄4 Cup (4 tbs)|
|Cornmeal||1⁄4 Cup (4 tbs)|
|Baking powder||1⁄2 Teaspoon|
|Baking soda||1⁄4 Teaspoon|
|Light molasses||1⁄4 Cup (4 tbs)|
|Cooking oil||2 Teaspoon|
|Buttermilk/Sour milk||3⁄4 Cup (12 tbs)|
|Raisins||1⁄4 Cup (4 tbs)|
Stir together flours, cornmeal, baking powder, soda, and salt.
In mixing bowl combine egg, molasses, sugar, and cooking oil.
Add flour mixture to molasses mixture alternately with buttermilk; beat well.
Stir in raisins.
Turn batter into 2 well-greased 16-ounce vegetable cans.
Cover each can tightly with foil.
Pour boiling water into wok to reach 1/2 inch below steamer rack.
Place cans on rack; cover wok and steam for 2 1/2 to 3 hours or till bread tests done.
Remove cans to a wire rack; cool 10 minutes.
Remove bread from cans with spatula.