Recipe for 'Boston Steamed Brown Bread' by 'Bobbyosaurus'

1 cup yellow corn meal
1 cup whole rye flour
1 cup whole wheat flour
1/2 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
3/4 cup dark molasses
2 cups butter milk
2 tablespoons melted shortening

Sift corn meal, rye flour, wheat flour, baking soda, baking powder, and salt with a whip, then add liquid ingredients and mix well until blended.

Spoon batter into 2 to 3 one pound empty cans such has coffee cans 2/3 full in each can.

Cover each can with foil and seal tightly.

Steam in a large stock pot, making sure the water does not go over the lids of the cans, place a lid on top of the stock pot and steam for 1 and a half hours on medium heat.

Take the cans out and cool down for a few minutes, the take a butter knife and slide it going around the cans to remove the bread. I used a can opener and open the lid from the bottom of the can and slide the lid in side the can will push the bread out.

If you prefer you can add 3/4 cup of raisins to the batter.