Boston Brown Bread - raisins

Method

• Remove labels from two empty 21-ounce cans (the kind that pie filling or fruit comes in); wash cans.
• Thoroughly grease cans.
• Cut out 2 circles of waxed paper and place one in the bottom of each can.
• Put raisins in a bowl; add hot water.
• Let stand 15 to 30 minutes to plump; drain well and pat dry with paper towels.
• Combine rye flour, cornmeal, all-purpose flour, baking soda and salt in large bowl; stir until well mixed.
• In another bowl, combine molasses, brown sugar and warm buttermilk; stir to mix.
• Pour buttermilk mixture into flour mixture; mix well.
• Fold in raisins until evenly distributed.
• Divide batter evenly between the two prepared cans.
• Cover each can with greased aluminum foil and tie foil around the top with cotton string (or dental floss).
• Place a wire rack in the bottom of a large kettle with a lid.
• Place cans on rack.
• Pour in enough boiling water to come halfway up the sides of the cans.
• Cover kettle with lid; steam cans at a slow boil at least 2 hours, adding more water as needed.
• Bread is done when a wooden pick inserted in center comes out clean.
• Remove cans from water and remove the aluminum foil.
• Let bread cool to lukewarm before removing it from the cans.
• If bread resists coming out, run a thin knife blade around the inside of the can and gently shake out the bread.