Boston Brown Bread

1 cup whole wheat flour
½ cup all purpose flour
½ cup cornmeal
1 tsp. Baking powder
½ tsp. Salt
½ tsp. Baking soda
2 eggs
1 cup butter milk or sour milk
½ cup molasses
4 tbsp. Sugar
4 tbsp. oil
1 cup raisins

1. In a mixing bowl stir together flours, cornmeal, baking powder, salt and baking soda.
2. In another bowl combine all other ingredients except raisins.
3. Add wet ingredients to dry ingredients stirring well to combine.
4. Lightly flour raisins and stir into batter.
5. Grease 2-32 oz molds and divide batter between molds.
6. Wrap pieces of greased foil tightly over the top and half way down the sides of the molds.
7. Place molds on a rack that has been placed in a Dutch oven or pot large enough to hold the molds. Fill the pot with hot water bringing it up 1 inch from the bottom of the mold. Cover. Bring the water to a boil, reduce to low and simmer for 1 - 1 ½ hours or until a toothpick inserted into the bread tests clean. Add more water when necessary to maintain the same water level.
8. Remove molds from pot and cool for 10 minutes. Remove bread from the molds. Serve warm or cold. Wrap immediately as this bread dries out quickly.

Chef’s Note: For molds: You can purchase all kinds of unusual molds from kitchen shops, but I use 26 oz. Soup cans.