BOSTON BROWN BREAD

3 (16-oz) emptied and cleaned vegetable cans

1/2 cup rye flour
1/2 cup yellow cornmeal
1/2 cup whole wheat flour
3 tbsp sugar
1 tsp baking soda
3/4 tsp salt
1/2 cup chopped walnuts
1/2 cup raisins
1 cup buttermilk*
1/3 cup molasses

Spray cans and 2 side of three 6-inch-squares of aluminum foil with nonstick cooking spray; set aside.

In a large bowl combine flours, cornmeal, sugar, baking soda, and salt. Stir in walnuts and raisins.

In a medium bowl whisk buttermilk and molasses until blended. Add mixture to the dry ingredients and stir until well mixed. Spoon mixture evenly into the 3 cans. Place a piece of the foil, sprayed side down, on each of the cans. Secure foil with rubber bands or cotton string.

Place the cans in the cooker and pour boiling water into cooker until halfway up sides of cans. Do not allow foil tops to touch the water! Place lid on cooker and cook on low 4 hours or until skewers inserted into center of bread comes out clean.

Carefully remove cans from the cooker so as not to burn oneself.. To remove bread, lay cans on their sides and roll, gently tapping sides of cans until bread comes loose. Cool bread completely on a wire rack.

*If you don't have buttermilk, you can make sour milk by putting 1 tablespoon of lemon juice or vinegar into a 2 cup measuring cup and adding enough milk to make 1 cup. Let set for about a minute.

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