Boston Brown Bread
|Corn meal||1 Cup (16 tbs)|
|Rye flour||1 Cup (16 tbs)|
|Baking soda||1 1⁄2 Teaspoon|
|Whole wheat flour||1 Cup (16 tbs)|
|Molasses||3⁄4 Cup (12 tbs)|
|Sour milk/Buttermilk||2 Cup (32 tbs)|
|Raisins||1 Cup (16 tbs)|
In large bowl, combine corn meal, rye flour, soda, and salt; add wheat flour.
In small bowl, stir molasses into sour milk; add to dry ingredients, a little at a time.
Stir just enough to blend.
Spoon into two greased (1 -lb.) coffee cans.
Cover with foil; tie.
Place cans on metal rack in bottom of slow-cooking pot.
Pour 2 cups hot water around cans.
Cover pot and cook on high for 2 1/2 to 3 hours.
Remove cans from pot.
Let stand 5 to 10 minutes.
Turn bread out on cooling rack.
Serve warm with butter.