Brown Bread recipe (from Boston Board)
Here it is.....ENJOY!
1 cup cornmeal
1 cup rye flour
1 cup whole-wheat flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
2 cups buttermilk
1/2 cup pure maple syrup
1/2 cup molasses
1 cup raisins
1. Grease two 13-ounce coffee cans. Place a trivet, large enough to support both cans, in the bottom of a wide, deep pot. Add hot water to about 3 inches above the trivet. Place the pot on a burner over medium heat.
2. Toss the cornmeal, rye and wheat flours, baking powder, baking soda, and salt to mix in a large bowl. In a separate bowl, beat the buttermilk and maple syrup.
3. Make a well in the dry ingredients, add the buttermilk mixture, and stir just to blend. Fold in the raisins.
4. Divide the batter evenly between the cans. Wrap a large piece of foil over each lid and secure with a heavy rubber band or twine. Using a pairing knife, poke a couple of steam vents in the foil. Put the cans in the water; the level should rise about half to two-thirds the way up the sides of the cans. Cover the pot with its lid if it will fit, or fashion a foil tent.
5. Bring the water to a boil. Reduce the heat and simmer for approximately 2 hours. Check the water level once or twice, and replenish with boiling water if it falls below the halfway mark. The bread is done when a tester inserted deeply into the center emerges clean. Allow to cool on a wire rack and remove the bread from the cans.
Yield: 2 round loaves, 8-10 slices each