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Boston Brown Bread

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  Dried yeast 1 Tablespoon (or 1 cake)
  Sweet cider 1⁄8 Cup (2 tbs) (lukewarm)
  Cornmeal 1 Cup (16 tbs)
  Rye flour 1 Cup (16 tbs)
  Whole wheat flour 1 Cup (16 tbs)
  Salt 1 Teaspoon
  Nutritional yeast 2 Tablespoon
  Molasses 2⁄3 Cup (10.67 tbs)
  Yoghurt/Buttermilk / sour milk 1 Pint

Soften cake of dried yeast in cider.
Sift all dry ingredients together.
Blend with molasses and yogurt.
Add yeast mixture.
Beat thoroughly.
Turn into oiled 2-quart mold.
Let rise for 20 minutes.
Steam gently for 3 hours.

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