Boston Brown Bread
|Whole wheat flour||1 Cup (16 tbs)|
|Rye flour||1 Cup (16 tbs)|
|Stone ground corn meal||1 Cup (16 tbs)|
|Low-sodium baking powder||3 Teaspoon|
|Sea salt||1 Teaspoon|
|Unsulfured molasses||1⁄4 Cup (4 tbs)|
|Sweet milk/2 cups buttermilk||1 3⁄4 Cup (28 tbs)|
|Raisins/1 cup pecans||1 Cup (16 tbs)|
Mix the dry ingredients.
Blend the molasses and the milk.
Add to the dry ingredients and mix well.
Add the raisins and the nuts.
Fill 3 well-oiled number 2 cans 1/4 full.
Cover with oiled foil and secure with string.
Place on a trivet in a kettle with enough boiling water to cover cans half-way up.
Place cover on kettle.
Add boiling water when necessary.
Steam for 3 1/2 hours.
To unmold, place in cold water for a few seconds before turning out of can.
Cool on rack.
Slice and serve with butter.