Boston Brown Bread - cooking recipe

Ingredients

1 c. whole wheat flour
1 c. rye flour
1 c. yellow cornmeal
1 tsp. salt
1 1/2 tsp. baking powder
1/2 tsp. baking soda
2 c. buttermilk
3/4 c. molasses
2 Tbsp. shortening, melted
1 c. dark seedless raisins

Preparation

Mix flour, cornmeal, baking powder, salt and baking soda in large bowl.
Stir in buttermilk, molasses, melted shortening and raisins until well mixed.
Spoon batter into 4 well-greased 1 pound vegetable or fruit cans.
Cover with aluminum foil and tie with string.
Place cans on a rack in large kettle.
Pour boiling water to come halfway up sides of cans.
Cover and simmer for 2 1/2 to 3 hours.
Pour in more boiling water if necessary, to keep cans in boiling water to the halfway point.
Remove from kettle and remove foil.
Cool in cans for 10 minutes on a rack.
Invert loaves onto rack.
Serve warm.
Makes 4 loaves.