Steamed rye bread

Yield: 6 servings

Measure Ingredient
1 cup Rye flour
1 cup Corn-meal
¾ cup Molasses
2 cups Water
1 teaspoon Salt
1 teaspoon Baking soda
½ cup Raisins
1 cup Graham flour

Combine ingredients. Fill well-oiled 1-pound cans ⅔ full. Cover closely and steam 2 hours. Florence Taft Eaton, Concord, MA.

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