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1 c Cornmeal
1 c Whole wheat or graham flour
1 c Rye flour
1 ts Salt
1 ts Baking soda
1 tb Water
1/2 c Molasses
2 tb Vinegar or lemon juice
Milk, see directions for amt
1 c Raisins
2 tb Flour, all purpose
1. Combine cornmeal, whole wheat or graham, and rye flours and salt.
2. Stir baking soda into water in a medium size bowl; add molasses.
3. Put vinegar in a 2 cup measure, add milk to make 2 cups. Combine
with molasses mixture. Stir liquids into dry ingredients until well
mixed. 4. Combine raisins and flour in a small bowl; add to batter.
5. Pour batter into two well greased 1 quart molds or clean coffee
cans. Cover tightly with a double thickness of aluminum foil. 6.
Place molds on a rack in a kettle. Add boiling water to come half way
up around sides of molds. Cover kettle. Steam 3 hours, adding more
boiling water as necessary, to keep proper level. 7. Unmold loaves.
Bake in oven at 325 degrees for 10 minutes to dry them. cool loaves.
8. To serve: Purists say to slice bread with a string, never with a
knife.
Yields
1 Servings
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