Boston Brown Bread
Save your left over 1 pound coffee cans for this treat!

Servings: 9 - 1 Loaf

• Cooking oil spray
• 1/2 cup fine corn meal
• 1/2 cup rye flour
• 1/2 cup whole wheat flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/3 cup dark molasses
• 1 cup 2% milk
• 1/2 cup raisins

Preheat the oven to 325 degrees.

Generously spray a 1-quart pudding mold or 1-pound coffee can with cooking oil spray. Combine the flour, baking soda and salt in a mixing bowl. Stir in the molasses and milk. Fold in the currants.

Fill the mold or coffee can with batter. It should come up about two-thirds of the way. Cover the top with foil and tie securely with a string to make it airtight.

Place in a deep baking pan and fill the pan with boiling water, to come halfway up the side of the mold.

Place in the preheated oven and allow to steam for 2 hours, checking the water level after 1 hour. Add more boiling water if needed. Check by sticking a skewer into the bread; it will come out clean when done. Remove string and foil and allow to cool for 1 hour before unmolding.

Per Serving : 158 Calories; 1g Fat (5.7% calories from fat); trace Saturated Fat; 4g Protein; 35g Carbohydrate; 2g Dietary Fiber; 2mg Cholesterol; 313mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Fruit; 0 Non-Fat Milk; 0 Fat; 1/2 Other Carbohydrates.

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