1 c Corn meal
1 c Flour, rye
1 1/2 ts Baking soda
1 ts Salt
1 c Flour, whole wheat
3/4 c Molasses
2 c Milk, sour -=OR=-
2 c Buttermilk
1 c Raisins
: Combine corn meal, rye flour, soda and salt. Add wheat flour.
: In a separate bowl, stir molasses into sour milk or buttermilk
and add to dry ingredients, a little at a time. Stir just enough to
blend and add raisins. : Spoon into two one pound coffee cans and
cover with foil. Tie. Place cans on metal rack in bottom of slow
cooker and pour 2 cups of hot water around cans. : Cover pot and
cook on high for 2 1/2 to 3 hours. Remove cans from pot and let
stand 5 to 10 minutes. Turn bread out on cooling rack.
Yields
8 Servings