Boston Brown Bread
170g superfine flour
170g wholemeal flour
90g plain flour
Pinch of salt
4 1/2 tbsp treacle
1/4 tsp bicarbonate of soda
310ml cold water
Lightly grease a loaf tin (18 x 11 x 10cm) with corn oil or grease three tin cans lightly with corn oil.
Sift the flours into a large mixing bowl. Add salt and make a well in the centre.
Combine treacle, bicarbonate of soda and water together. Pour mixture into the flour and mix until just well blended.
Spoon mixture into loaf tin or into the three tin cans. (if using cans, cover the top with lightly greased foil and secure well with a string.)
Place the loaf tin in a pan filled halfway with boiling water. Steam the bread for three and a quarter to four hours in a steamer. Top with more boiling water as necessary during the steaming process.
The bread is cooked when a skewer inserted in the centre comes out clean. Serve this bread warm with butter, if preferred.