DELICIOUS BOSTON BROWN BREAD STEAMED IN COFFEE CANS! No Yeast Needed, with or without raisins

Mix together 1 cup all-purpose flour, 1 cup rye flour, 1 cup finely ground cornmeal, 1 teaspoon sugar, 1 teaspoon allspice, 1 teaspoon baking powder, and 1 teaspoon baking soda in a bowl.

Add 1 cup of raisins to the dry ingredients and mix well.

In another bowl, combine 2 cups of buttermilk, 2 teaspoons of vanilla, and 1 cup of molasses.

Combine the wet and dry ingredients until evenly mixed, but do not overmix.

Fill coffee cans (or other suitable cans) about two-thirds full with the batter.

Cover the cans tightly with aluminum foil.

Preheat the oven to 325°F.

Prepare a roasting pan with a rack and fill it with boiling water up to one-third of the way up the cans.

Place the covered cans in the roasting pan and bake for 2 hours and 15 minutes.

Check for doneness using a toothpick or knife after baking time is complete.

Let the bread cool slightly before removing it from the cans.

Equipment Needed

Allergens