Boston Brown Bread

Ingredients

• 1/2 cup whole wheat flour
• 1/4 cup all-purpose flour
• 1/4 cup cornmeal
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/4 teaspoon baking soda
• 1 egg
• 1/2 cup buttermilk or sour milk
• 1/4 cup molasses
• 2 tablespoons sugar
• 2 teaspoons cooking oil
• 1/3 cup raisins

Instructions

1. In a mixing bowl stir together whole wheat flour, all-purpose flour, cornmeal, baking powder, salt, and baking soda. In another mixing bowl combine egg, buttermilk or sour milk, molasses, sugar, ar, and oil. Add to flour mixture, stirring till well combined.
2. Pour batter into a well-greased 4 to 4 1/2-cup heatproof mold or bowl, or a 7 1/2x3 1/2x2-inch loaf pan. Cover tightly with greased foil, greased side down. Place on a rack set in a Dutch oven.
3. Pour hot water into the Dutch oven around the mold or pan till water covers 1 inch of the mold or pan. Bring to boiling; reduce heat. Cover; simmer for 2 to 2 1/2 hours or till a toothpick inserted near the center of the bread comes out clean. Add additional boiling water as needed.
4. Remove mold, bowl, or pan from the Dutch oven; let stand 10 minutes. Remove bread from the mold, bowl, or pan. Serve warm. Or, for later use, cool thoroughly on a wire rack, wrap, and chill.
5. To reheat: Unwrap the chilled bread and return it to the mold, bowl, or loaf pan. Cover tightly with foil and place on a rack in a Dutch oven. Add hot water and steam as above for 15 minutes. Unmold and serve warm.
6. To reheat in the microwave oven, unwrap bread and place on a plate. Cover with waxed paper. Micro-cook on 50% power (medium) for 6 to 8 minutes or till heated through. Let stand 5 minutes before slicing.