1 c Corn meal
1 c Flour, rye
1 1/2 ts Baking soda
1 ts Salt
1 c Flour, whole wheat
3/4 c Molasses
2 c Milk, sour -=OR=-
2 c Buttermilk
1 c Raisins
Combine corn meal, rye flour, soda and salt. Add wheat flour.
In a separate bowl, stir molasses into sour milk or buttermilk and
add to dry ingredients, a little at a time. Stir just enough to
blend and add raisins.
Spoon into two one pound coffee cans and cover with foil. Tie.
Place cans on metal rack in bottom of slow cooker and pour 2 cups of
hot water around cans.
Cover pot and cook on high for 2 1/2 to 3 hours. Remove cans from
pot and let stand 5 to 10 minutes. Turn bread out on cooling rack.
Yields
8 servings