Boston Brown Bread New England

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This slightly different version of brown bread was found in the 1997 cookbook, vegetarian planet.

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Steps

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In a small bowl , whisk together rye flour , cornmeal , baking soda & salt.

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In a large bowl , combine warmed molasses , milk & egg , stirring well , before adding the dry ingredients & mixing well.

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Stir in the raisins.

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Butter two 1-pound coffee cans , then pour the batter evenly into the two cans , before sealing the cans tightly with foil & string.

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Pour 2 inches of water into a stockpot wide enough to fit the two cans , then place the cans in the stockpot , covering the pot with a lid of foil.

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Turn heat to high , & as soon as the water begins to boil , turn heat to low , then steam bread for 2 hours , checking occasionally to make sure that at least 1 inch of water remains in the pot.

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Remove cans from stockpot , remove foil lids & let bread cool for 20 minutes.

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When cooled , with a butter knife , loosen the bread around the sides , & , holding the can upside down , shake the bread out , before slicing & serving with butter.

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Ingredients

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rye flour, cornmeal, baking soda, salt, dark molasses, milk, egg, raisins