Boston Brown Bread

Clean two 15-ounce cans thoroughly and remove any labels. Spray the insides with cooking spray. Put a kettle on to boil.

Whisk all-purpose flour rye cornmeal baking soda baking powder and salt together in a large bowl. Mix buttermilk molasses egg and brown sugar together in a separate bowl. Combine molasses mixture with the flour mixture and stir in currants.

Divide the batter between the prepared cans. Cover the tops with foil lightly sprayed with cooking spray; secure with twine.

Place the cans on a rack inside of a large stockpot and pour the boiling water into the pot until it comes halfway up the cans. Bring to a simmer over medium heat. Place a lid on top of the pot and reduce heat to low. Continue simmering until a skewer inserted into the bread comes out with minimal moist crumbs 35 to 40 minutes.

Remove the cans from the pot using tongs remove the foil tops and cool on a wire rack for 15 minutes. Turn cans upside down and gently shake to loosen the bread. Return to wire rack to cool completely.