Title: Boston Brown Bread 1
Categories: Bread Regional
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.