For the molds, you can use 1-pound coffee cans or other cylindrical metal containers. This bread freezes well.
INGREDIENTS:
1 cup stone ground rye flour
1 cup stone ground cornmeal
1 cup stone ground whole wheat flour
1/2 teaspoon soda
4 teaspoons baking powder
1 teaspoon salt
3/4 cup molasses
1 3/4 cup milk
1 cup raisins
METHOD:
Combine dry ingredients in a large mixing bowl. Add remaining ingredients and stir well to combine.
Fill well-greased molds 2/3 full. Cover molds tightly with foil and secure with string. Place molds on a rack in a stockpot or kettle containing boiling water. Water should come up about 2/3 high on the molds. Cover the pot with a lid. Keep water boiling and steam bread for about 3 hours.
Remove from the kettle, take off foil covers, and place molds in 300°F oven for 15 minutes to dry.
YIELD: 3 loaves.
