Title: Brown Bread
Categories: Bread
Yield: 16 Servings
| 1 | c | Yellow cornmeal |
| 1 | c | Rye flour |
| 1 | c | Whole wheat flour |
| 2 | ts | Baking soda |
| 1 | ts | Salt |
| 1 | c | Black raisins or currants |
| 2 | c | Buttermilk |
| 3/4 | c | 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.