Fwd: Boston Brown Bread revised

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Forgot half the recipe.......lol Boston Brown Bread--An old-fashioned steamed bread-- Requires a large stock pot/pan with a rack and a casserole pan (round or square 8” or smaller) that will fit on the rack inside for steaming. Put water in stock pot up to bottom of rack and turn on low heat to build up steam. Whisk together: 1/2 c. Summers Sprouted Wheat

Flour 1/2 c. Summers Sprouted Rye Flour 1/2 c. cornmeal 1 tsp. baking powder 1/2 tsp. baking soda 1/4 tsp. salt (opt.) In a separate bowl, cream together: 1/3 c. black-strap molasses 1/4 c. kefir cheese Boston Brown Bread (Continued) Add and whisk until

smooth: 1/2 c. + 1 Tbsp. water 1 Tbsp. melted butter Stir into flour until smooth. Add: 1/2 c. raisins Fill the casserole pan 3/4 full. Cover casserole pan with lid or several layers of wax paper sealed with a string or rubber band. Place casserole pan on the rack above steaming water. Steam for 1 1/2 hours or until bread is no longer gooey and is springy to the touch.

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