Boston Brown Bread

Directions

1. 1
   Preheat the oven to 300.
2. 2
   Generously butter three 10-ounce coffee cans.
3. 3
   In a very large bowl, combine the rye, all-purpose, whole wheat and oat flours.
4. 4
   Stir in the cornmeal, baking soda, baking powder, salt and dried fruit.
5. 5
   In a bowl, whisk the milk with the molasses.
6. 6
   Slowly pour the liquid into the dry ingredients, stirring until the batter is smooth.
7. 7
   Pour the batter into the prepared cans.
8. 8
   Stand the cans in the center of the oven and bake for about 1 1/2 hours, or until the loaves are springy to the touch.
9. 9
   Let cool slightly, then unmold.
10. 10
    When the loaves have cooled to room temperature, wrap them in wax paper and store in the refrigerator in a sturdy plastic bag for up to 5 days.