BOSTON BROWN BREAD

BOSTON BROWN BREAD
I cup rye flour
1 cup yellow corn
1 cup whole wheat flour
1 tablespoon soda
1 teaspoon salt
3/4 cup molasses
2 cups buttermilk
1 cup raisins, chopped dates, or dried cranberries (if desired)

Mix and whisk dry ingredients. Toss raisins or other dried fruit into the dry ingredients. Add molasses and buttermilk; stir until well mixed, turn into a well-buttered mold, and steam 3 – 3½ hours.
A foil cover should be buttered before being placed on the mold /pan. Mold should never be filled more than 3/4 full.
A melon-mold or tightly closing springform pan make the most
attractive shaped loaves, but a coffee can works well too. For steaming, place mold on a trivet in kettle containing simmering water, allowing water to come halfway up around mold,
cover pan, and steam, adding more boiling water as needed.

Boston Brown Bread is done when a pick put into the center comes out clean.