Boston Brown Bread

This recipe calls for 2 28 oz cans, but glass Weck canning jars with lids also work.

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Step 1

Bring 3 quarts water to simmer in large stock pot over high heat. Spray inside of two clean 28 oz cans with vegetable oil spray.

Step 2

Whisk rye flour, whole wheat flour, cornmeal, baking soda, baking powder, and salt together in large bowl. Whisk buttermilk, molasses, and melted butter together in second bowl. Stir raisins into buttermilk mixture. Add buttermilk mixture to flour mixture and stir until combined and no dry flour remains. Evenly divide batter between cans. Wrap tops of cans with foil or add lid.

Step 3

Place cans in stock pot (water should come about halfway up sides of cans). Cover pot and cook, maintaining gentle simmer, until skewer inserted in center of loaves comes out clean, about 2 hours. Check pot occasionally and add hot water as needed to maintain water level.

Step 4

Carefully remove cans to rimmed backing sheet on wire rack and let cool for 20 minutes. Slide loaves from cans on to rack and let cool completely, about 1 hour. Slice and serve. Bread can be wrapped tightly in plastic wrap and stored at room temperature for up to 3 days or frozen.