Ingredients:
2 cups rye meal
2 cups cornmeal
2 cups whole wheat flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1 1/3 cups dark molasses
4 cups milk
2 cups seedless raisins
4 tablespoons unsalted butter
hot water
aluminum foil
butcher’s kitchen twine, and one 16 oz. coffee can, empty and clean
Directions:
Preheat oven to 375 F.
Grease a 16 oz coffee can (or 1 qt pudding mold or baking dish) with butter.
In a large bowl, combine both wheat and rye flours, cornmeal, baking soda and salt.
Stir in molasses and milk; add raisins and mix to blend.
Fill coffee can (or mold/baking dish) with batter; it should come up to about 2/3 of the way to the top.
Cover top of the can with foil and tie with butcher’s twine to make it airtight.
Place can (or mold/baking dish) into a larger, deep baking dish.
Using a pitcher, carefully pour hot water into the baking dish so that the water comes about halfway up the outside of the coffee can (or mold/baking dish); place in the oven.
Allow bread to steam for 2 hours, check water level after 1 hour and add more water if needed.
To check if the bread is done, carefully remove twine and foil and stick a woodenskewer into the middle and pull it out.
If the Skewer is clean, the bread is done; if the bread needs additional cookingtime, cover with new foil and twine and allow to steam until done.
Enjoy!
Servings: 10
Time preparation: 0 min.
Time total: 0 min.