Boston Brown Bread
1 cup sifted rye flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 cup cornmeal
1 cup whole wheat flour
1 teaspoon cinnamon
1/2 teaspoon allspice
2 cups buttermilk
1 cup raisins
3/4 cup dark molasses
Sift together rye flour, baking powder, baking soda, and salt; stir in cornmeal,
whole wheat flour, cinnamon, and allspice. Add buttermilk, raisins, and dark
molasses; beat well. Divide batter among 4 greased and floured 16-ounce fruit or
vegetable cans (labels removed). Cover tightly with foil. Place on rack in deep
kettle; add boiling water to depth of 1 inch (cans should not be resting in
water). Cover; steam 3 hours, adding more boiling water if needed. Bread is done
when it has risen almost to fill the can and the center has puffed slightly. (If
center remains indented, steam 15 minutes or so more). Cool 10 minutes. Remove
bread, best done by removing bottom of can and pushing bread out of can. Wrap;
store overnight. Makes 4.