Brown Bread(Graham)

Directions

1. 1

   1 c Yellow cornmeal 1 c Rye flour 1 c Whole wheat flour 2 ts Baking soda 1 t Salt 1 c Currants 2 c Buttermilk 3/4 c Molasses, dark unsulfure

2. 2

   Cook Time: 3:30 Mix cornmeal and flours in a large bowl with the baking soda, salt, and raisins

3. 3

   Beat together liquids in a separate bowl

4. 4

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

5. 5

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

6. 6

   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

7. 7

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

8. 8

   Let cool 20 minutes before unmolding