1 c Flour
1 ts Salt
1 ts Baking powder
1 ts Baking soda
1 1/2 c Whole wheat flour
1/2 c Cornmeal
3/4 c Molasses
2 c Buttermilk
1 c Raisins
Recipe by: The Doubleday Cookbook Grease 3 clean 14-ounce cans and line
bottoms with circles of greased wax paper. Sift together white flour, salt,
baking powder, and soda into a large bowl, stir in whole wheat flour and
corn meal, them mix in molasses and buttermilk. Stir in raisins. Spoon into
cans, filling no more than two thirds, cover with a greased double
thickness of foil, and tie or tape securely. Place on a rack in a large
kettle, pour in enough boiling water come halfway up cans, and steam about
1 hour until well risen and a metal skewer inserted in the center comes out
clean. Lift cans from water, cool upright 1-2 minutes on a wire rack, then
invert and ease the loaves out. C slightly on racks before cutting or cool
to room temperature. Slice 1/4 in thick.
Yields
3 Servings