Boston Brown Bread
|Sifted all purpose flour||1 Cup (16 tbs)|
|Baking powder||1 Teaspoon|
|Baking soda||1 Teaspoon|
|White cornmeal/Yellow cornmeal||1 Cup (16 tbs)|
|Whole wheat flour||1 Cup (16 tbs)|
|Sour milk||2 Cup (32 tbs)|
|Raisins||1 Cup (16 tbs)|
|Dark molasses/Light molasses||3⁄4 Cup (12 tbs)|
Sift together first 4 ingredients; stir in cornmeal and whole wheat flour.
Add sour milk, raisins, and molasses; beat well.
Divide the batter among 4 greased and floured 16-ounce fruit or vegetable cans.
Cover tightly with foil.
Place cans on rack in deep kettle; add boiling water to depth of 1 inch.
Cover; steam bread for 3 hours, adding more boiling water if needed.
Uncover cans; cool 10 minutes.
Wrap; store overnight before serving.