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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Bread / Number of Servings: 16 |
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Directions: In a large mixing bowl blend together buttermilk and molasses. Stir in raisins. Thoroughly stir together whole wheat flour, rye flour, cornmeal, baking soda, and salt, stir into buttermilk mixture till blended. Divide batter among three greased 20-ounce clean food cans. (Or, fill four 16-ounce cans.) Cover cans tightly with foil, place on a rack set in a large Dutch oven. Pour boiling water into Dutch to a depth of 1 inch. Cover and simmer over low heat, steaming bread till done, 2-1/2 to 3 hours. Add more boiling water as needed. Remove bread from cans and cool on a rack.
Makes 3 or 4 loaves.
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