So I ran across this recipe-

Boston Brown Bread
http://www.flickr.com/photos/84904494@N00/3569560348

3 lbs Rye Flour 3lbs
3 lbs Corn Meal 3 lbs
3 lbs Graham Flour
2 lbs Bread Flour
1qt diamalt [2lbs, 14oz]
1qt molasses [2lbs, 14oz]
1 gallon water
4oz salt
6 oz soda
2 oz fleischman's cream
2 lbs Raisins or figs

Dissolve diamalt, molasses and salt in the water. Mix dry
ingredients. Add flours, soda and cream. Add raisins and make a
smooth batter. Steam in a Boston bread Steamer.
xxxxxxx

And I was breaking it down into 8ths so I could experiment a bit I
seem to be unable to find diamalt for sale [under that name] and I
imagine 'Fleischmann's Cream' is cream yeast. But I don't see a
conversion to instant.

Has anyone gone that way already and know what the substitutes might
be? or have a Boston Brown Bread recipe that compares. [the corn
meal, rye & graham flours make this appealing to me]

I haven't had BBB since the 70s when we steamed it in coffee cans.
[and what we made never compared to the commercial stuff]

Thanks
Jim