Boston Cornmeal And Rye Abrown Bread
|Milk||2 Cup (32 tbs)|
|Cider vinegar/White vinegar||2 Teaspoon|
|Dark molasses||1⁄2 Cup (8 tbs)|
|Raisins||2⁄3 Cup (10.67 tbs)|
|Whole wheat flour||1 Cup (16 tbs)|
|Cornmeal||1 Cup (16 tbs)|
|Rye flour||1 Cup (16 tbs)|
|Baking soda||1 1⁄2 Teaspoon|
Butter the insides of 2 coffee cans.
Sour the milk by stirring the vinegar into it and letting it stand for 10 minutes.
Put the milk in a large bowl with the molasses and whisk to blend.
Add the raisins.
In another bowl, mix the remaining dry ingredients.
Add the dry ingredients to the milk mixture in 3 portions, blending after each.
Divide the batter between the coffee cans.
Put a buttered piece of wax paper on top of the batter in each mold and top each can with a tent of foil held on by a large rubber band.
Put the molds in a large pan.
If you have a flat rack, put it under the molds.
Add hot water to reach three-quarters of the way up the sides of the molds; if the molds begin to float, you have too much water.
Bring the water to a simmer, cover with the lid, and steam the bread for 2 hours.
(Watch that the water doesn't evaporate or boil fast enough to tip the molds.
An occasional peek should do.) The bread is done when a cake tester inserted in the center comes out dry.
Lay the molds on their sides on a wire rack.
When the molds are cool enough to handle, remove the bottom end of each can with a can opener, run a spatula around the bread inside, and gently push it out of the mold.
Finish cooling the breads on the wire rack.