Homemade Boston Brown Bread
1 tablespoon Unsalted butter, for greasing the mold
1/2cup Bread flour
1/2cup Whole wheat flour
1/2 cup Cornmeal
1 teaspoon Baking soda
1/2 teaspoon Salt
1/3 cup Molasses
1/2 cup Buttermilk
1/2 cup,loose Raisins
Preheat the oven to 350°F (175°C).
Butter a 1-quart (32 ounces, 1 l) pudding mold or a 1-pound (453 g) coffee can.
Combine the flours, cornmeal, baking soda, and salt.
Stir in the molasses and buttermilk. Fold in the raisins.
Fill the mold or coffee can with batter. It should come up about two-thirds of the way. Cover the top with foil and tie securely with a string to make it airtight.
Place the mold or coffee can in a deep pan and fill the pan with boiling water to come halfway up the side of the mold.
Place in oven and steam for 2 hours, checking the water level after 1 hour. Add more water if needed.
Check for doneness by sticking a skewer into the bread; it will come out clean when done.
Remove string and foil and allow bread to cool for 1 hour before unmolding.