Title: Steamed Rye Bread
Categories: Bread
Yield: 6 Servings

1	c	Rye flour
1	c	Corn-meal
3/4	c	Molasses
2	c	Water
1	ts	Salt
1	ts	Baking soda
1/2	c	Raisins
1	c	Graham flour

Combine ingredients. Fill well-oiled 1-pound cans 2/3 full. Cover closely and steam 2 hours. Florence Taft Eaton, Concord, MA.

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