Boston Brown Bread

1: Preheat oven to 350°F.

2: Cut two 6” squares of foil.

3: Coat insides of cans and one side of foil squares with butter or baking spray.

4: Stir milk, molasses, brown sugar, and kosher salt in a small saucepan over low heat until sugar dissolves and mixture is warmed (do not boil).

5: Whisk whole wheat flour, all-purpose flour, rye flour, cornmeal, baking soda, and baking powder in a large bowl.

6: Add milk mixture to the dry ingredients; whisk until smooth.

7: Fold in raisins, if using.

8: Divide batter between the prepared cans.

9: Cover cans with foil, butter side down, and secure with kitchen twine.

10: Place cans foil side up in a baking dish or a heavy shallow pot.

11: Pour very hot water into the pan to come about 3” up the sides of the cans.

12: Bake until a skewer inserted through foil into the center of each loaf comes out clean, about 1 1/2 hours.

13: Transfer cans to a wire rack and let cool for 10 minutes.

14: Run a thin knife around the edges of the cans and invert to release loaves onto the rack.

15: Let cool completely.