Boston Brown Bread - cooking recipe

Ingredients

1 c. all-purpose or rye flour
1 c. whole wheat flour
1 c. raisins, if desired
2 c. buttermilk
3/4 c. molasses
2 tsp. baking soda
1 tsp. salt

Preparation

Grease four 19 or 16 cans, each about 2 cups.
Beat all ingredients in 3-quart bowl on low speed, scraping bowl constantly, 30 seconds longer.
Pour into cans, filling each about 2/3 full. Cover each tightly with aluminum foil.
Place cans on rack in Dutch oven or steamer; pour boiling water into pan to level of rack. Cover pan.
Keep water boiling over low heat until wooden pick inserted in center comes out clean, about 2 1/2 hours (add boiling water during steaming if necessary).
Remove cans from pan; immediately unmold breads.
Serve warm.
Yields 4 loaves.