Boston Brown Bread is a steamed bread, not baked. Since I want
to can it, I use a pressure canner, which also speeds up the
process considerably. Here's how to do it.
1 cup flour
1 cup corn meal
1 cup rye meal
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
2 cups milk
1/2 cup molasses
1 cup raisins
Mix dry ingredients. Add milk, molasses,and raisins and beat
well. Spoon into 4 greased wide mouth pint jars, filling jars
only 1/2 full. Put lids and rings on LOOSELY. Place jars in
pressure canner and steam for 20 minutes. Close petcock and
process for 25 minutes at 10 pounds pressure. Remove jars from
canner and immediately tighten lids. Jars will seal as the
bread cools.
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