Boston Brown Bread
|All purpose flour||1 Cup (16 tbs)|
|Rye flour||1 Cup (16 tbs)|
|Yellow cornmeal||1 Cup (16 tbs)|
|Baking soda||2 Teaspoon|
|Ground allspice||1 Teaspoon|
|Low fat buttermilk||1 Cup (16 tbs)|
|2% milk||1 Cup (16 tbs)|
|Dark molasses||3⁄4 Cup (12 tbs)|
|Dark raisins||1 Cup (16 tbs)|
|Chopped walnuts||1 Cup (16 tbs)|
1. Butter 2 clean 12- to 16-ounce coffee cans. Completely line the insides with foil, leaving a 1-inch overhang; butter the foil. In a large bowl, mix both flours, the cornmeal, baking soda, salt, and allspice. Stir in both milks and the molasses until blended. Fold in the raisins and walnuts.
2. Evenly divide the batter between the 2 cans. Loosely cover the cans with plastic wrap, then tightly cover with foil. Place in an 8-quart stock-pot, pour in enough boiling water to come halfway up the sides of the cans, and cover tightly.
3. Steam over low heat, (adding extra boiling water as needed) for 1 1/2 hours or until a toothpick inserted in the center of the bread comes out clean. Using hot pads, carefully transfer the cans to a rack to cool for 10 minutes. Gently turn the cans upside down and lightly shake them as you ease the breads out in their foil liners. Carefully peel off the foil and serve with Boston Baked Beans.