Chowder Factory

3/4 cup molasses

3/4 cup seedless raisins

2 cups buttermilk

1 cup yellow corn meal

1 cup whole-wheat flour

1 cup of rye flour

3/4 teaspoon baking soda

1 teaspoon salt

1 tablespoon softened butter

Makes 2   5 1/2-by 3 inch loaves  — Also need 2 NO. 2 tin cans.

In a deep bowl, beat the buttermilk and molasses together vigorously with a spoon. Stir in the raisins. Combine the rye flour, whole -wheat, corn meal soda and salt and sift them into the buttermilk mixture 1 cup at a time, stirring well after each addition.

Thoroughly wash and dry two empty 2 1/2 -cup(No.2) tin cans.  Then, with a pastry brush, spread the soften butter over the bottom and sides of the can. Pour the batter into the cans, dividing it evenly between them. The batter should fill each can approximately 1 inch from the top. Cover each can loosely with a circle of buttered wax paper and then with a large piece of aluminum foil. The foil need to be puff at the top so the batter can rise as it is steamed.

Stand the cans on a rack set in a large pot and pour in enough boiling water to come about 3/4 of the way up the sides of the can. Return the water to a boil over the high heat, cover the pot tightly, and reduce the heat to low.  Steam the bread for 2 hours and 15 minutes. Remove the foil and paper from the cans at once, and turn the bread out on a platter.

Keep bread in the refrigerator for a week to 10 days.

Enjoy