Brown Bread

Directions

1. 1

   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 u

2. 2

   Beat together liquids in a separate bowl

3. 3

   Vigorously blend liquids into dry ingredients with a wooden spoon, then pour into two well-greased or buttered one-pound coffee cans

4. 4

   Butter two 6" squares of foil and tie around the tops of the coffee cans with string

5. 5

   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 hour

6. 6

   Do not open the pot until at least two hours have passed

7. 7

   Let cool 20 minutes before unmolding.