Boston Brown Bread
1 c cornmeal
1 c whole rye flour
1 c whole wheat flour
1/2 tsp baking soda
1 tsp baking powder
1 tsp salt
3 c dark molasses
2 c buttermilk
2 tbs melted shortening
1 c raisins
Stir cornmeal, rye and whole wheat flours with a spoon to fluff them up before
measuring. Lift lightly into a cup with a spoon to measure. Sift meal and
flours with soda, baking powder and salt three times. Add bran remaining in
the sifter to the mixture. Combine molasses, butter, milk and shortening.
Add to dry ingredients and stir until thoroughly mixed. Stir in raisins.
Spoon batter into three well greased molds or tin cans (2 1/2 cup capacity)
filling them about 2/3 full (about 1 1/3 cups batter in each). Cover with lids
or double thickness of waxed paper tied securely in place. Steam 1 1/2 hours
or until springy when pressed on ( no longer sticky). Cool. Remove from cans.