2 c Buttermilk
3/4 c Dark molasses
1 c Raisins
1 c Whole wheat flour
1 c Rye flour
1 c Yellow cornmeal
3/4 ts Baking soda
1/2 ts Salt
Boiling water
In a large mixing bowl blend together buttermilk and molasses. Stir in
raisins. Thoroughly stir together whole wheat flour, rye flour, cornmeal,
baking soda, and salt; stir into buttermilk mixture till blended. Divide
batter among three greased 20-ounce clean food cans. (Or, fill four
16-ounce cans.) Cover cans tightly with foil; place on a rack set in a
large Dutch oven. Pour boiling water into Dutch to a depth of 1 inch. Cover
and simmer over low heat, steaming bread till done, 2-1/2 to 3 hours. Add
more boiling water as needed. Remove bread from cans and cool on a rack.
Makes 3 or 4 loaves.
ARKANSAS TODAY, CHANNEL 11, KTHV
01/02/1991
“COOKING WITH DON BINGHAM”
From a collection of my mother’s (Judy Hosey) recipe box which contained
lots of her favorite recipes, clippings, etc. Downloaded from Glen’s MM
Recipe Archive,
Yields
16 Servings