Boston Brown Bread


What You'll Need

2 (15-ounce) cans, empty and clean
1/2 cup rye flour
1/2 cup whole wheat flour
1/4 cup cornmeal
2 tablespoons brown sugar
3/4 teaspoon baking powder
1/4 teaspoon salt
1 cup buttermilk
1/2 cup molasses
1 tablespoon vegetable oil
1/2 cup raisins


What to Do

Coat the inside of cans with cooking spray.
In a large bowl, combine rye and whole wheat flours, cornmeal, brown sugar, baking powder, and salt; mix well. Add buttermilk, molasses, and oil; whisk until smooth. Stir in raisins. Divide batter evenly between cans.
Place a piece of aluminum foil over the top of each can, pressing firmly around edges to secure. Place cans in a soup pot, foil wrapped-side up and fill with the pot with hot water halfway up sides of cans.
Cover the pot and bring to a boil over high heat. Reduce heat to low and simmer 35 to 40 minutes or until a toothpick inserted in center of cans comes out clean. Carefully remove cans from pot to wire rack, remove foil, and let cool. Remove bread by turning cans upside down. Slice and enjoy.