1 cup flour
1 cup rye flour, or whole wheat flour
1 cup cornmeal
1 1/2 teaspoons baking soda
1 teaspoon salt
1/4 cup brown sugar
2 cups milk, or buttermilk
2 tablespoons lemon juice, or vinegar
1 cup molasses
1 cup raisins
Combine both flours, cornmeal, soda, salt, and sugar – set aside.
Sour milk by stirring lemon juice into milk (do not use lemon juice or vinegar if using buttermilk). Add molasses and raisins to milk, mix.
Add liquid ingredients to dry ingredients. Mix just until blended. Do not over mix. Follow directions for cooking according to Traditional Steamed or Quick Baked.
(Creates more of a pudding texture to the bread.) Butter 2 one pound coffee cans or a pudding mold and pour batter in. Cover tops of cans with foil. Secure foil in place. Place cans on a rack above 1 inch of simmering water in a deep pan. Cover pan and steam bread for 3 hours.
QUICK BAKED METHOD:
(Creates more crusty crust and a bread texture.) Butter 9×5 loaf pan or bundt pan. Pour batter in pan. Bake at 350 degrees for 1 hour.