Boston Brown Bread

Moist, firm and filling, this bread is prepared by steaming it in a coffee can. Served with baked beans, it was once part of the traditional Saturday night supper in New England. It is less common now, which is surprising because it is delicious and very easy to prepare.

Ingredients

• 1 tablespoon vegetable shortening
• 1/2 cup whole wheat flour
• 1/2 cup rye flour
• 1/2 cup yellow corn meal
• 1/2 tsp salt
• 1 tsp baking soda
• 1 cup whole milk
• 1/2 cup molasses

Instructions

1. Grease a 13 ounce coffee can (remove label if applicable) with the shortening .
2. In a large mixing bowl, whisk together the three flours with the salt and baking soda.
3. Mix in molasses and milk with whisk. Mixture should have the consistency of pancake batter.
4. Pour mixture into the coffee can. The can will be about 3/4 full.
5. Cover top of can with a double thickness of aluminum foil large enough to extend a couple of inches over the sides.
6. Secure the foil tightly with butcher's twine or cotton string.
7. Place a steamer rack or small circular cake rack into a deep stock pot. Measure the amount of water needed by placing the can on top of the rack. Add enough water to reach half way up the sides of the can.
8. Remove the can and bring the water to a boil over high heat.
9. Carefully lower the filled can onto the rack. Cover the pot.
10. Reduce heat to low and steam the bread in gently simmering water for three hours, adding additional boiling water as necessary to maintain the same level.
11. Remove the can from the water and unmold bread by removing bottom of can and pushing it through. It should slide out easily
12. Cut bread into about 10 rounds (you may have to wait until it cools slightly).