This bread is traditionally served with baked beans. Use a 1-pound coffee tin if you do not have a pudding mold and cover top of tin with aluminum foil tied tight with twine.
Servings: 1 pound coffee tin sliced to desired thicknessCook Time: 2 hours
1/2 cup rye flour
1/2 cup cornmeal
1/2 cup whole-wheat flour
1 teaspoon baking soda
1/2 teaspoon salt
1/3 cup molasses
1 cup buttermilk
1/2 cup seedless raisins (optional)
Mix the rye flour, cornmeal, whole wheat flour, baking soda, and salt in a large bowl. Stir in the molasses and milk and blend well. Butter a 1-quart
pudding mold or a 1-pound coffee tin and fill no more than two thirds full. Cover tightly and place in a deep kettle. Add boiling water halfway up the mold or tin. Cover the kettle and steam over moderate heat for two hours, replacing the water if necessary. Remove from mold or tin…cut slices with a string while hot by drawing the string around the bread, crosswise and pulling the ends. Or re-heat, in a 300 degree oven. Can be eaten hot with butter and served with baked beans … or toasted in toaster … with cream cheese on slices.
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