BOSTON BROWN BREAD

2 cups milk

1 tsp apple cider vinegar

1 cup cornmeal

1 cup rye flour

1 cup whole wheat flour

2 tsp baking soda

2 cups molasses

1 cup raisins

Preheat oven 375 º

Mix together milk and vinegar. Let mixture set at room temp for 15 minutes to allow the milk to sour.  You don’t want spoiled pasteurized milk just soured.

In a separate bowl, spoon mix dry ingredients together. Add molasses and raisins to the milk. Add liquid mixture to dry ingredients. Beat until blended.

Divide batter between 2 well buttered 1 pound coffee cans or other cans of 5 cup capacity or a baking dish, but you lose the cool shape.

Cover with dome shaped rounds of aluminum foil, buttered on the down side. Secure with rubber bands. Stand cans on a rack in a large or roasting pan.  Add enough water to reach 3/4 of the way up the cans but not enough to float them. Cover whole thing and simmer for 2 hours to steam the bread. Remove bread from pan and let stand on a wire rack until cool enough to handle. Remove bread from the cans and serve warm.