Heirloom Boston Brown Bread

From the "More With Less" cookbook. We first printed it in Hot Off the Griddle #45, November 1995.

INGREDIENTS

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

METHOD

1. Combine first four ingredients in mixing bowl.
2. Add next four ingredients and mix until smooth.
3. Spoon into either 4 well-greased 1 lb tins cans or a ring mold.
4. Let stand 1/2 hour.
5. Bake 45-50 minutes.
6. Cool thoroughly on cake rack before removing from tins.

Wrap airtight and store 24 hours before serving.