Recipe - Steamed Boston Brown Bread

1 cup Cornmeal
1 cup Rye flour
1 cup Wholewheat flour
1 teaspoon Salt
1 One half teaspoon Baking soda
Three fourths cup Dark molasses
2 cup Buttermilk
Three fourths cup Seedless raisins
Optional

* Measure the flours carefully don't pack down in the cup. Mix the
flours, cornmeal, soda, and salt to blend well. Add the raisins if desired.
Mix the milk and molasses to blend and then add to the flour mixture. Mix
well. Grease and lightly flour a 2 quart heatproof mold. Fill the mold no
more than twothirds full. Cover tightly, either with parchment paper or
aluminum foil tied tightly with twine or unwaxed dental floss. Set mold
onto rack in large heavy pan or kettle with lid. Pour boiling water half
way up mold. Cover tightly and steam for about 3One half hours on top of stove.
Check the water level occasionally and keep it at a boiling midpoint level
if possible. When done, take off parchment or foil cover carefully, (will
be steaming) and set mold into a preheated 300 degree oven for about 1015
minutes to allow some of the steam to dry. Loosen bread from sides of mold
gently. Invert onto cooling racks and allow to cool partially before
serving.

Recipe By : Jo Anne Merrill

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip