Boston Brown Bread

1.5 C whole wheat flour
0.5 C ry flour
1 C cornmeal
1.5 tsp baking powder
0.5 tsp baking soda
1 tsp salt
2 C buttermilk
0.25 C whole or skim milk
0.5 C blackstrap molasses
0.5 C raisins
0.5 C chopped toasted sunflower seeds

The original recipe involves steaming this in coffee cans, but I found that one batch will fit into a regular bread loaf pan.

Grease and dust with cornmeal or flour one 2-pound coffee can, or three 20-ounce (#2) cans, or five 12-ounce cans.

Mix dry ingredients.  Mix liquid ingredients separately with the seeds and raisins, then add the liquid to the dry ingredients and stir just enough to moisten thoroughly.  Fill the cans to two-thirds full.

Cover the cans with greased foil or heavy greased paper and tie with rubber bands or string.  Set the cans in a large pot on top of a trivet or baking rack (even crumpled foil will work, or an old jar lid).  Fill the pot with boiling water to halfway up on the cans.  Cover the pot and let the bread steam on very low heat for 3 hours (check after 2 hours if you're using small cans).

Let the bread cool for 1 hour before removing it from the cans.  It keeps well wrapped in foil and refrigerated; reheat to serve it again.