Boston Brown Bread (New England)

This slightly different version of brown bread was found in the 1997 cookbook, Vegetarian Planet.

• Ready In: 2 hrs 20 mins
• Serves: 12
• Yields: 2 6-inch loaves

Ingredients

• 1  cup  rye flour
• 1 1⁄2 cups cornmeal
• 1  teaspoon baking soda
• 1⁄2 teaspoon salt
• 1⁄2 cup dark molasses, warmed
• 2  cups milk
• 1  egg, beaten
• 1  cup raisins

Directions

1. In a small bowl, whisk together rye flour, cornmeal, baking soda & salt.
2. In a large bowl, combine warmed molasses, milk & egg, stirring well, before adding the dry ingredients & mixing well. Stir in the raisins.
3. Butter two 1-pound coffee cans, then pour the batter evenly into the two cans, before sealing the cans tightly with foil & string.
4. 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.
5. 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.
6. Remove cans from stockpot, remove foil lids & let bread cool for 20 minutes.
7. 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.