Boston Brown Bread

Preparation

1. Special Equipment

   Step 1

   Two empty, clean 11-13-ounce coffee cans

2. Ingredient Info

   Step 2

   Rye flour is available at natural foods stores and some supermarkets.

3. Instructions

   Step 3

   Preheat oven to 350°. Cut two 6-inch squares of foil. Coat insides of cans and one side of foil squares with 1 tablespoon butter. Stir milk and next 3 ingredients in a small saucepan over low heat until sugar dissolves and mixture is just warmed (do not boil). Whisk whole wheat flour and next 5 ingredients in a large bowl. Add milk mixture; whisk until smooth. Fold in raisins, if using. Divide batter between cans. Smooth tops.

   Step 4

   Cover cans with foil, butter side down. Secure foil with kitchen twine. Place cans foil side up in a deep roasting pan or a heavy shallow pot. Transfer pan to oven. Pour very hot water into pan to come about 3-inch up sides of cans.

   Step 5

   Bake until a skewer inserted through foil into the center of each loaf comes out clean, about 1 1/2 hours. Transfer to a wire rack. Let cool for 10 minutes. Run a thin knife around edges of cans. Invert to release loaves onto rack. Let cool completely.

   Step 6

   DO AHEAD: Bread can be made 3 days ahead. Wrap tightly in plastic; store at room temperature.

   Step 7

   Slice bread. Serve with soft butter.