Source: dLife

Molasses-infused brown bread with raisins.

Servings

1 cooking spray
1 cup Flour, white, unbleached, enriched
1.5 cup whole wheat flour
0.5 cup cornmeal
1.5 tsp low sodium baking powder
1 tsp baking soda
2 tbsp packed brown sugar
0.5 tsp salt
2 cup low fat buttermilk (or reconstituted dry buttermilk powder)
1 cup seedless raisins
0.5 cup Molasses, dark

1 Lightly spray insides of four 14- to 15-ounce empty clean cans, or two 28- to 29-ounce cans. Cut waxed paper circles to fit bottoms. Lightly spray paper circles; fit paper inside bottoms of cans. Set cans aside.
2 Using a 5-cup sifter, add flours, cornmeal, baking powder, baking soda, brown sugar, and salt. Sift together in a large bowl. Add buttermilk, molasses, and raisins; stir to mix. Spoon batter 2/3 full into prepared cans.
3 Cover cans with lightly oiled aluminum foil, sprayed side facing batter. Place on rack in a large kettle or stockpot filled with 3 inches boiling water. Steam about 1 hour for small cans, 1 1/2 hours for large cans. Check water level often, adding boiling water if necessary. When done, insert a wooden toothpick in center to see if it comes out clean.
4 Remove from steamer with tongs; cool in cans on wire rack 5 minutes. Invert can to release loaves, loosening loaves if necessary by running a knife around edges. Let cool to room temperature on wire racks. Wrap loaves tightly in plastic wrap and refrigerate. To serve, slice loaves with a sharp serrated knife. Serve at room temperature, cold or toasted.

Brown bread improves with age - up to two weeks wrapped and refrigerated.