Brown bread

Yield: 16 servings

Measure Ingredient
1 cup Yellow cornmeal
1 cup Rye flour
1 cup Whole wheat flour
2 teaspoons Baking soda
1 teaspoon Salt
1 cup Black raisins or currants
2 cups Buttermilk
¾ cup Dark unsulfured molasses

Mix cornmeal and flours in a large bowl with the baking soda, salt, and raisins. Beat together liquids in a separate bowl. Vigorously blend liquids into dry ingredients with a wooden spoon, then pour into two well-greased or buttered one-pound coffee cans. Butter two 6" squares of foil and tie around the tops of the coffee cans with string. Place on a rack in a closely covered pot, pour 2" of water into the pot, and weight down the cover for a tight seal and steam for three hours. Do not open the pot until at least two hours have passed. Let cool 20 minutes before unmolding.

Similar recipes