1 c Cornmeal
1 c Rye flour
1 c Whole-wheat flour
1 ts Salt
1 1/2 ts Baking soda
3/4 c Dark molasses
2 c Buttermilk
3/4 c Seedless raisins —
Optional
* Measure the flours carefully — don’t pack down in the cup. Mix the
flours, cornmeal, soda, and salt to blend well. Add the raisins if desired.
Mix the milk and molasses to blend and then add to the flour mixture. Mix
well. Grease and lightly flour a 2 quart heat-proof mold. Fill the mold no
more than two-thirds full. Cover tightly, either with parchment paper or
aluminum foil tied tightly with twine or unwaxed dental floss. Set mold
onto rack in large heavy pan or kettle with lid. Pour boiling water half
way up mold. Cover tightly and steam for about 3-1/2 hours on top of stove.
Check the water level occasionally and keep it at a boiling midpoint level
if possible. When done, take off parchment or foil cover carefully, (will
be steaming) and set mold into a preheated 300 degree oven for about 10-15
minutes to allow some of the steam to dry. Loosen bread from sides of mold
gently. Invert onto cooling racks and allow to cool partially before
serving.
Yields
1 Servings