Boston Brown Bread

2 loaves (6–8 servings each)

2/3 cup whole-wheat flour
1/3 cup each: yellow cornmeal, chopped walnuts, raisins
2 tablespoons light brown sugar
3/4 teaspoon baking soda
1/2 teaspoon salt
2/3 cup 2% reduced-fat milk
1/4 cup light molasses
1 tablespoon lemon juice


Per Serving:
Calories: 104; % calories from fat: 22; Protein (g): 2.3; Carbohydrate (g): 19.1; Fat (g): 2.7; Saturated fat (g): 0.4; Cholesterol (mg): 1.1; Sodium (mg): 188

Exchanges:
Milk: 0.0; Vegetable: 0.0; Fruit: 0.0; Bread: 1.0; Meat: 0.0; Fat: 0.5


1. Combine all ingredients, except milk, molasses, and lemon juice, in bowl. Add combined milk,
molasses, and lemon juice, mixing well; spoon mixture into two greased and floured 16-ounce cans. Cover tops of cans with greased aluminum foil, securing with rubber bands.

2. Stand cans in crockpot; add enough boiling water to come halfway up sides of cans, making sure foil does not touch water. Cover and cook on high 2 hours; turn heat to low and cook until wooden skewer inserted in breads comes out clean, about 4 hours. Uncover cans and stand on wire
rack to cool 10 minutes. Loosen sides of bread by gently rolling cans on counter, or remove bottoms of cans and push breads through.