INGREDIENTS
2 1/2 cups wheat flour
2 cups buttermilk
1/2 cup all-purpose flour
1 cup raisins
1/2 cup sugar
1/2 cup molasses
2 1/2 teaspoons baking soda
1 egg
1 teaspoon baking powder
1 teaspoon salt
1 cup water, boiling
Butter, garnish
PREPARATION
Preheat oven to 350º F and, if using (cleaned) cans, generously spray 4-5 (15 oz.) cans with non-stick spray. If not using cans, use a greased 9×5-inch loaf pan.
Place raisins in a medium bowl and top with boiling water. Let sit for 10 minutes, or until puffed up.
Combine wheat flour, all-purpose flour, sugar, baking powder and salt in a large bowl. Beat in egg.
In a separate bowl, whisk baking soda into buttermilk, then stir in molasses.
Fold wet ingredients into the dry ingredients, mixing until just incorporated, then fold in plumped up raisins.
Pour batter into greased cans, filling them only 1/2 full. Tap cans on counter to remove any air bubbles.
Place cans on a baking sheet, then (optional:) place a second baking sheet on top of the cans (to prevent the bread from baking too high).
Place baking sheet(s) in oven and bake for 50 minutes.
Remove top baking sheet and cook for another 10 minutes, or until toothpick inserted in center comes out clean.
Remove from oven and use a knife to cut around edges of cans. Gently take loaf out of cans and let cool on a wire rack.
Serve with butter or cream cheese and enjoy!
From: http://12tomatoes.com/boston-brown-bread
