| Steamed Boston Bread |
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1 & 1/3 cups all purpose flour
1 & 1/3 cups whole wheat flour 1/3 cup ground flax 2 Tbsp brown sugar 1 & 1/2 tsp salt 1 tsp baking powder 1 tsp baking soda 1/2 cup raisins, chopped 1 & 2/3 cups water 1/4 cup fancy molasses Grease 3 19 oz (540 mL) cans. In a large bowl, combine flours, ground flax, brown sugar, salt, baking powder and baking soda. Toss in raisins to coat. In a measuring cups stir together water and molasses. Add to dry ingredients. Stir only until combined. Fill tins 2/3 full. Cover with wax papper, then a layer of aluminum foil. Secure with kitchen string. Place tins on rack inside a Dutch oven. Fill Dutch oven with boiling water to halfway up the tins. Cover with lid. Bring to a gentle simmer and steam for 2 hours. Remove bread from tins. Serve warm. |
