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Brown Bread

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1 c Yellow cornmeal

1 c Rye flour

1 c Whole wheat flour

2 ts Baking soda

1 ts Salt

1 c Black raisins or currants

2 c Buttermilk

3/4 c Dark unsulfured molasses

Mix cornmeal and flours in a large bowl with the baking soda, salt, and raisins. Beat together liquids in a separate bowl. Vigorously blend liquids into dry ingredients with a wooden spoon, then pour into two well-greased or buttered one-pound coffee cans. Butter two 6″ squares of foil and tie around the tops of the coffee cans with string. Place on a rack in a closely covered pot, pour 2″ of water into the pot, and weight down the cover for a tight seal and steam for three hours. Do not open the pot until at least two hours have passed. Let cool 20 minutes before unmolding.

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