Ingredients Jump to Instructions ↓

  1. 1 2 cups lukewarm skim milk

  2. 1/4 cake compressed yeast

  3. 1 cup cornmeal

  4. 1/2 cup rye meal or Graham flour (use the bran)

  5. 2/3 cup thoroughly dried bread crumbs

  6. 3/4 cup warm molasses

  7. 1 teaspoon salt

  8. 1 cup thoroughly dried bread crumbs

  9. 1/2 cup raisins, washed

Instructions Jump to Ingredients ↑

  1. Instructions Mix the skim milk, yeast, cornmeal, rye meal, and bread crumbs. Allow to rise and form like a sponge. After about three hours, mix in the molasses, salt, thoroughly dried bread crumbs, and raisins. Make into a dough. Mix thoroughly and set in a warm place to rise again. When light, stir it down well, then put it in an oiled brown-bread tin, cover the tin, and put it at once in the steamer. Steam two hours. This is nice made the day before it is to be used, and then warmed up by steaming. .


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