Boston Brown Bread

Recipe is from Mazie.

2 cups graham flour
2 cups white flour
1 cup corn meal
1 cup germade
1 cup dark molasses
1 cup sugar
2 cups raisins
1 cup chopped nuts
2 tsp salt
4 cups sour milk, mixed with 4 tsp soda

Mix all the ingredients together. Put dough in cans and steam for 3 hours, then dry out in oven at 325 degrees for about 15 minutes. Remove from cans when finished. Wrap to store.

Notes from Jo Anne:
· Use whole wheat flour for the graham flour.
· Use soup cans or the larger pork & beans cans. Grease the cans with Crisco. Cover individual cans with foil before steaming.
· If you don’t have a large steamer, put cans in a large pot with a good lid, fill with hot water to about 1/3 to ½ the depth of the cans, bring to a boil, and then reduce heat to maintain steam. Add more boiling water during steaming if needed.
· Remove foil from cans before baking. After baking, cool in cans for 15 minutes before removing bread. Cool on a rack.