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HEIRLOOM BOSTON BROWN BREAD 
Here's a bread that is at least as American as apple pie. It was developed by early New Englanders to serve with Boston baked beans. The original recipe included rye flour, and the all-purpose flour can be replaced with an equal amount of rye. The sifting should be omitted.

2 c. graham or whole wheat flour
1/2 c. white flour
2 tsp. baking soda
1 tsp. salt
2 c. buttermilk or sour milk
1/2 c. dark molasses
1 c. raisins, chopped and lightly floured
1/4 c. nuts (optional)

Preheat oven to 350 degrees. Combine in a mixing bowl the flour, soda and salt. Add remaining ingredients. Mix until smooth. Spoon into either four well-greased 1 pound tin cans or a ring mold. Let stand 1/2 hour. Bake 45-50 minutes. Cool thoroughly on cake rack before removing from cans. Wrap airtight and store 24 hours before serving.
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