STEAMED NEW ENGLAND BROWN BREAD

This is what you eat with Boston baked beans!



INGREDIENTS:
•1 cup cornmeal
•1 cup rye flour
•1 cup whole-wheat flour
•1 teaspoon salt
•1 1/2 teaspoons baking soda
•3/4 cup dark molasses
•2 cups buttermilk
•3/4 cup seedless raisins optional
* Measure the flours carefully -- don't pack down in the cup.

PREPARATION:
• Mix the flours, cornmeal, soda, and salt to blend well. Add the raisins if desired. Mix the milk and molasses to blend and then add to the flour mixture. Mix well. Grease and lightly flour a 2 quart heat-proof mold. Fill the mold no more than two-thirds full.

•Cover tightly, either with parchment paper or aluminum foil tied tightly with twine or unwaxed dental floss.

•Set mold onto rack in large heavy pan or kettle with lid. Pour boiling water half way up mold. Cover tightly and steam for about 3-1/2 hours on top of stove. Check the water level occasionally and keep it at a boiling midpoint level if possible.

•When done, take off parchment or foil cover carefully, (will be steaming) and set mold into a preheated 300 degree oven for about 10-15 minutes to allow some of the steam to dry. Loosen bread from sides of mold gently. Invert onto cooling racks and allow to cool partially before serving.

Notes: A good way to slice steamed bread is to use a long piece of unwaxed dental floss as the knife. Put floss around the loaf, cross the ends over and pull to slice.


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