Ingredients: 1 cup wheat flour 1 cup rye flour 2 tsp baking soda 1 tsp baking powder 1 tsp salt 2 cup buttermilk 2/3 cup molasses 3/4 cup raisins 1 cup cornmeal, yellow Directions:Sift together flours, cornmeal, baking soda, baking powder, and salt. Stir in raisins. Beat together milk and molasses and stir this mixture into dry ingredients. Heavily butter two 1-pound coffee cans and divide batter equally between them. Cover with buttered round of aluminum foil, securing it in place with kitchen twine. Place cans on a rack in a large soup kettle. Add boiling water to reach halfway up sides of cans. Bring water to a boil, cover kettle tightly, and simmer bread for two hours. Remove cans from kettle and allow bread to cool for ten minutes. Turn bread out of cans and serve at once. |