Boston Brown Bread
1 cup whole wheat flour
1 cup rye flour
1 cup corn meal
1 1/2 teaspoons baking soda
1 1/2 teaspoons salt
2 cups buttermilk
3/4 cup dark molasses
1 cup dark seedless raisins (optional)
Begin 2-1/2 hours ahead.
Line 2 tall 1-pound coffee cans with foil. Cut a piece of foil for each of the 2 coffee cans 1 inch longer than height of the coffee cans.
Loosely coil one piece of the foil into a tube and slip inside the coffee can, lining the sides of the can. The foil will be 1 inch above top of can. Repeat this process for second coffee can.
Cut 2 foil circles 1 inch larger than the diameter of the can for lids. Grease the bottom and sides of the coffee cans and one side of the lids.
Into large bowl, measure all ingredients; with spoon, mix well.
Pour batter into cans; lay the foil circles on top greased side down on top of the can and tie foil to can with string. Place cans on rack in deep saucepan; add boiling water to come halfway up sides of cans. Cover saucepan. Over low heat, simmer 2 hours. When toothpick inserted in center comes out almost clean, invert onto wire rack to cool.
Yield: two loaves/fourteen servings.