Boston Brown Bread with Buttermilk and Dried Cranberries

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 Ready to be Steamed
Steamed Boston Brown Bread

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

Boston Brown Bread Batter in a buttered springform pan, covered with buttered foil, on a trivet ready to steam.
Boston Brown Bread closed up tightly and steaming

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