The Indian Pudding recipe thread that I just posted to reminded me of Boston Brown Bread which I also make frequently to go with baked beans. So, I thought I'd post my recipe. I steam my bread in antique tin molds instead of the cans...anything that can take the heat & won't leak will work. Just make sure to cover tightly with a couple layers of foil if your mold doesn't have a lid.

Boston Brown Bread

2 Cups Buttermilk

3/4 Cup Dark Molasses

1 Cup Raisins

1 Cup Whole Wheat Flour

1 Cup Rye Flour (or Pumpernickle)

1 Cup Yellow Cornmeal

3/4 Teaspoon Baking Soda

1/2 Teaspoon Salt, if desired

Boiling Water

In a large mixing bowl, blend together the buttermilk & molasses. Stir in the raisins. Thoroughly stir together whole wheat flour, ryer flour, cornmeal, baking soda, & salt; stir into buttermilk/molasses mixture until well blended. Divide batter among three greased 20-ounce clean food cans. (Or, fill four 16-ounce cans.)

Cover cans tightly with foil; place on a rack set in a large Dutch oven. Pour boiling water into Dutch oven to a depth of 1-inch. Cover and simmer over low heat, steaming bread until done, 2 1/2 - 3 hours. Add more boiling water as needed. Remove bread from cans and cool on a rack.

Makes 3-4 loaves.