Boston Brown Bread

Name: Boston Brown Bread
Yield: 9 1-pound loaves
Cuisine: null
Ingredients: 3 cup graham flour, (13 1/2 ounces); 3 cup rye flour, (10 1/2 ounces); 3 cup corn meal, (15 ounces); 4 1/2 teaspoon baking soda, (2/3 ounces); 4 1/2 teaspoon salt, (3/4 ounces); 4 1/2 tablespoon vinegar; 3 cup evaporated milk; 3 cup water; 2 1/4 cup molasses; 3 cup raisins, (1 pound), floured

Yield: 9 1-pound loaves

Ingredients

3 cup graham flour, (13 1/2 ounces)
3 cup rye flour, (10 1/2 ounces)
3 cup corn meal, (15 ounces)
4 1/2 teaspoon baking soda, (2/3 ounces)
4 1/2 teaspoon salt, (3/4 ounces)
4 1/2 tablespoon vinegar
3 cup evaporated milk
3 cup water
2 1/4 cup molasses
3 cup raisins, (1 pound), floured

Directions

Sift together the dry ingredients.
Add the bran remaining in the sifter to dry ingredients.
Combine vinegar, milk, water and molasses.
Make a well in the dry ingredients, pour in the liquid and mix as quickly as possible.
Add raisins the last few stirs.
Fill greased molds, or pound baking powder cans, 2/3 full.
Cover closely and steam 3 hours.