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Beard's Boston Brown Bread

Makes 2 coffee tins

Prep
Cook
Serves 6people
Ingredients
1
cup rye meal
1
cup corn meal
1
cup graham flour
3/4
cup molasses
3/4
tbsp baking soda
2
tsp salt
2
cups buttermilk
Directions
1.
Combine dry ingredients. Add buttermilk and molasses, stir well until mixed. Pour 2/3 full into 1 pound molds. Butter lid as well as tin. Cover lid and tie so that it's water tight. Place mold on trivet or rack in a large kettle containing enough boiling water to come halfway up the sides of the mold. Cover kettle tightly and steam about 1.5 to 2 hours, adding more water if needed. Remove bread and dry slightly in 350 degree oven. Eat warm with butter.
2.
Variation: Add 1 cup of raisins to dough before steaming
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