Boston Brown Bread

1 cup sifted all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 cup yellow cornmeal
1 cup sifted whole wheat flour
3/4 cup dark molasses
2 cups buttermilk
1 cup raisins

Sift all-purpose flour with baking powder, soda, and salt; stir in cornmeal and whole wheat flour. Add remaining ingredients, beat well.

Divide batter among 4 greased and floured 1-lb. food cans. Cover tightly with foil.

Place on rack in deep kettle. Pour in boiling water to 1-inch depth. Cover kettle, steam 3 hours, adding more boiling water if needed.

Uncover cans, place in a very hot oven (450 F.) for 5 minutes. Remove bread from cans. Cool on wire rack.

Wrap and store overnight.

Makes 4 loaves.