boston brown bread

 Requires a large stock pot/pan with a rack and a casserole pan (round or
          square 8” or smaller) that will fit on the rack inside for steaming.
 Put water in stock pot up to bottom of rack and turn on low heat to
          build up steam.
 Whisk together:
          1/2 c. Summers Sprouted Wheat Flour
          1/2 c. Summers Sprouted Rye Flour
          1/2 c. cornmeal
          1 tsp. baking powder
          1/2 tsp. baking soda
          1/4 tsp. salt (opt.)
 In a separate bowl, cream together:
          1/3 c. black-strap molasses
          1/4 c. kefir cheese

Add and whisk until smooth:
          1/2 c. + 1 Tbsp. water
          1 Tbsp. melted butter
 Stir into flour until smooth.
 Add:
          1/2 c. raisins
 Fill the casserole pan 3/4 full.
 Cover casserole pan with lid or several layers of wax paper
          sealed with a string or rubber band.
 Place casserole pan on the rack above steaming water.
 Steam for 1 1/2 hours or until bread is no longer gooey and is
          springy to the touch.