| Yield | 0 |
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| Recipes | Yeast Breads |
| Yield | 0 |
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| Recipes | Yeast Breads |
Brown Bread
1 cup Yellow cornmeal
1 cup Rye flour
1 cup Whole wheat flour
2 tsp Baking soda
1 tsp salt
1 cup Currants
2 cup Buttermilk
3/4 cup Molasses, dark unsulfured
Mix cornmeal and flours in a large bowl with the baking soda, salt, and raisins. Beat together liquids in a separate bowl. Vigorously blend liquids into dry ingredients with a wooden spoon, then pour into two well-greased or buttered one-pound coffee cans. Butter two 6" squares of foil and tie around the tops of the coffee cans with string. 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 hours. Do not open the pot until at least two hours have passed. Let cool 20 minutes before unmolding.