Boston Brown Bread also called Molasses Bread is a very traditional recipe dating back to Colonial times.
2cupswhole wheat flour
1cupdark seedless raisins
Place all the dry ingredients in your electric mixing bowl and mix well. Add the liquid ingredients and blend well.
Grease three 16-ounce wide-mouth canning jars. Divide the batter evenly between the three jars; they will be about 2/3 full to allow for expansion of the batter. Cover each with wax paper and then aluminum foil. Tie each with a bit of string so that the foil is sealed.
Place a cake rack in the bottom of a large stock pot and place the cans on the rack. Add enough boiling water to come up the side of the cans.
Cover the pot and bring it to a boil. Turn the heat down and simmer the cans for about 2-½ hours. Check the water level now and then as you may need to add more water.
Remove the jars from the stock pot and allow to cool 10 minutes on a cooling rack. Remove the aluminum foil cover, run a butter knife all around the inside of the jars, invert and shake out gently onto the cooling rack.
Slice with a knife and serve hot topped with butter. Add a side of Boston Baked Beans and Hot Dogs or Sausages for a complete meal.
Substitute 1 cup whole wheat flour and 1 cup rye flour in place of the 2 cups of whole wheat flour.