Boston Brown Bread

In parts of New England this is known as "Third" Bread.  (1/3 - cup rye or graham flour, 1/3 - cup cornmeal, and 1/3 - cup wheat flour.)

Makes 1 loaf

Ingredients

• 1/2 - cup rye or graham flour

• 1/2 - cup cornmeal

• 1/2 - cup all-purpose flour

• 1/2 - teaspoon baking soda

• 1/2 - teaspoon salt

• 1/2 - cup molasses

• 1- cup buttermilk

Directions

Preheat oven to 300-degrees F.

• In a mixing bowl, sift together the rye or graham flour, corn meal, and all-purpose flour, baking soda and salt.  

• Stir in the molasses and buttermilk.

• Grease 1-1/2 quart mold, put in the mixture and cover.

• Place on rack in a deep pot, and add enough boiling water to reach halfway up around the mold.

• Cover the pot, place over low heat, and steam 3 1/2 hours, keeping the water at a slow boil.  (Add more water to keep at the proper level.)

• Remove mold from water, uncover

• Bake 15 minutes.  

• Cut into slices and serve with baked beans.