Recipe - Boston Brown Bread (A Must With Baked Beans)

One half cup Whole wheat flour
One fourth cup Allpurpose flour
One fourth cup Yellow cornmeal
One half teaspoon Baking powder
One fourth teaspoon Baking soda
One fourth teaspoon Salt
1 Beaten egg
One fourth cup Molasses
2 tablespoon Sugar
2 teaspoon Cooking oil
Three fourths cup Buttermilk
2 tablespoon Raisins

Stir together flours, cornmeal, baking powder, soda, and salt. Combine egg,
molasses, sugar and oil. Add flour mixture to molasses mixture alternately
with buttermilk; beat well. Stir in raisons. Turn batter into two well
greased 16 ounce vegetable cans. Cover cans tightly with foil. Place cans
in crockery cooker. Cover and cook on high heat setting fro 3 hours. Remove
cans from cooker. Cool 10 minutes in cans. Serve warm. Makes 2 loaves.

Hope this is what you're looking for! Steve

From: spteach@interaccess.com (Steve Rosenzweig) on rec.food.cooking

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini