Title: Boston Brown Bread
Categories: Bread Main
Yield: 10 Servings
| 1/2 | c | Rye meal or Plain flour |
| 1/2 | c | Corn Meal |
| 1/2 | c | Coarse whole wheat flour |
| 1 | ts | Baking Soda |
| 1/2 | ts | Salt |
| 3/8 | c | Molasses |
| 1 | c | Sour milk |
| 1/2 | c | Seedless Raisins |
Mix dry ingredients and stir in molasses and sour milk. (To make sour
milk, add 1 T Vinegar to 1 cup sweet milk). Grease two #2 tin cans and
place rings of waxed paper in bottoms. Divide batter evenly between the
two cans, and cover with aluminum foil. Place in covered kettle of boiling
water, bring water half way up sides of cans, and boil for two hours. When
ready to serve, unmold by running knife around inside of can and shaking
out onto plate. Cut thinly and serve with Boston Baked Beans.