Buttermilk Boston Brown Bread

Buttermilk Boston Brown Bread

Ingredients:
1 cup whole wheat flour
1 cup rye flour
1 cup cornmeal
2 teaspoons baking powder
1 teaspoon salt
2 cups buttermilk
⅔ cup molasses
1 cup raisins

Directions:
Prepare two 1-pound coffee cans, or similar-size cans, by greasing and flouring to
coat the insides well. Alternatively, line the cans with parchment paper. Set aside.
Combine dry ingredients. In a separate bowl, stir together buttermilk and molasses,
and add with raisins to the flour mixture. Stir well to combine.
Turn mixture into the prepared coffee cans and cover each tightly with foil. Tie the
foil securely with string. Place cans on a rack or trivet in a saucepan with a tight-
fitting lid. Pour boiling water into saucepan, to come at least halfway up the sides of
the coffee cans. Boil for 3 hours, adding boiling water to maintain the level.
Remove the can bottoms while the bread is still warm, and cool the cans on a rack.
When the cans are cool, push out the bread and slice it into ½-inch slices. Pack the
slices back into the cans and place plastic lids on each end. This makes crush-proof
containers for hiking, and they are easily flattened to pack out.
Fruitcake
makes 2 loaves
This is an excellent luxury snack for winter escapades. Slice thin and wrap each piece
individually.