Boston Brown Bread

1

Remove labels from two empty 21-ounce cans (the kind that pie filling or fruit comes in); wash cans.

2

Thoroughly grease cans.

3

Cut out 2 circles of waxed paper and place one in the bottom of each can.

4

Put raisins in a bowl; add hot water.

5

Let stand 15 to 30 minutes to plump; drain well and pat dry with paper towels.

6

Combine rye flour, cornmeal, all-purpose flour, baking soda and salt in large bowl; stir until well mixed.

7

In another bowl, combine molasses, brown sugar and warm buttermilk; stir to mix.

8

Pour buttermilk mixture into flour mixture; mix well.

9

Fold in raisins until evenly distributed.

10

Divide batter evenly between the two prepared cans.

11

Cover each can with greased aluminum foil and tie foil around the top with cotton string (or dental floss).

12

Place a wire rack in the bottom of a large kettle with a lid.

13

Place cans on rack.

14

Pour in enough boiling water to come halfway up the sides of the cans.

15

Cover kettle with lid; steam cans at a slow boil at least 2 hours, adding more water as needed.

16

Bread is done when a wooden pick inserted in center comes out clean.

17

Remove cans from water and remove the aluminum foil.

18

Let bread cool to lukewarm before removing it from the cans.

19

If bread resists coming out, run a thin knife blade around the inside of the can and gently shake out the bread.