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Boston Brown Bread

Makes two 5.5 x 3 inch loaves

Prep
Cook
Serves 10people
Ingredients
2
cups buttermilk
3/4
cup dark molasses
3/4
cup seedless raisins
1
cup rye
1
cup whole wheat or graham flour
1
cup yellow corn meal
3/4
baking soda
1
tsp salt
1
tbsp butter, softened
Directions
1.
In deep bowl, beat buttermilk and molasses together vigorously with a spoon.
2.
Stir in raisins.
3.
Combine rye flour, whole wheat (or graham) flour, corn meal, baking soda and salt. Sift into buttermilk mixture 1 cup at a time, stirring well after each addition.
4.
Butter two 2.5 cup tin cans (washed). Pour batter evenly into cans (within an inch of top).
5.
Cover loosely with circle of buttered wax paper, then with larger circle of aluminum foil - puffed up. Tie in place with string.
6.
Stand cans on rack in large pot - pour in boiling water 3/4 of way of cans. Return to boiling, cover pot tightly, reduce heat to low. Steam 2 hours an 15 minutes.

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