Brown Bread

No ratings yet

Brown Bread

Brown Bread


  • 1 cup Yellow cornmeal
  • 3/4 cup Molasses dark unsulfured
  • 2 cup Buttermilk
  • 1 cup Currants
  • 1 tsp salt
  • 2 tsp Baking soda
  • 1 cup Whole wheat flour
  • 1 cup Rye flour


  • 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.

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.