The authentic meal of Boston baked beans always includes steamed brown bread. Traditionally this bread is made with molasses, not maple syrup; but once you’ve tasted this version, you’ll excuse the liberties the author has taken. The bread is delicious served with soft cream cheese.

INGREDIENTS
1 cup cornmeal
1 cup rye flour
1 cup whole-wheat flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
2 cups buttermilk
1 cup pure maple syrup
1 cup raisins

1. Grease two 13- or 16-ounce coffee cans, including the insides of their plastic lids. Place a trivet, large enough to support both cans, in the bottom of a wide, deep pot. Add hot water to about 3 inches above the trivet. Place the pot on a burner over medium heat.

2. Toss the cornmeal, rye and wheat flours, baking powder, baking soda, and salt to mix in a large bowl. In a separate bowl, beat the buttermilk and maple syrup.

3. Make a well in the dry ingredients, add the buttermilk mixture, and stir just to blend. Fold in the raisins.

4. Divide the batter evenly between the cans and put on the lids. Wrap a large piece of foil over each lid and secure with a heavy rubber band or twine. Using a pairing knife, poke a couple of steam vents in the foil. Put the cans in the water; the level should rise about half to two-thirds the way up the sides of the cans. Cover the pot with its lid if it will fit, or fashion a foil tent.

5. Bring the water to a boil. Reduce the heat and simmer for approximately 2 hours. Check the water level once or twice, and replenish with boiling water if it falls below the halfway mark. The bread is done when a tester inserted deeply into the center emerges clean. Remove the bread from the cans.

6. Preheat the oven to 350F and lightly grease a baking sheet. Place the breads on the prepared baking sheet and bake for 5 minutes to dry the outside surfaces. Serve warm, or transfer the bread to a wire rack to cool completely.

Yield: 2 round loaves, 8-10 slices each