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Boston Brown Bread
1 c corn meal, sifted
2 c whole wheat flour, unsifted
2 tsp baking soda
1 1/2 tsp salt
1/2 c raisins, parboiled
3/4 c molasses
2 c buttermilk or sour milk

Combine corn meal and flour with baking soda and salt; sift together. Stir in the parboiled raisins, which you have dried off with paper towel. Combine molasses and milk, add to flour mixture. Steam in three well greased covered one quart molds, filled 2/3 full so as to allow room for expansion, for 3 hours. Uncover molds and bake in a 250 F oven for 25-30 min. Re-steam any of the loaves not used immediately after baking before serving.