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Ingredients Jump to Instructions ↓

  1. 1 cup(s) unsifted all-purpose flour

  2. 1 teaspoon(s) baking powder

  3. 1 teaspoon(s) baking soda

  4. 1 teaspoon(s) salt

  5. 1 1/2 cup(s) unsifted whole-wheat flour

  6. 1/2 cup(s) cornmeal

  7. 2 cup(s) buttermilk

  8. 3/4 cup(s) dark molasses

  9. 1 cup(s) raisins

  10. Butter

Instructions Jump to Ingredients ↑

  1. Wash and dry two empty metal coffee cans. Grease insides of cans well. In a large bowl, sift together all-purpose flour, baking powder, baking soda, and salt. Stir in the whole-wheat flour and the cornmeal.

  2. In a large bowl with electric mixer on medium speed, beat together buttermilk and molasses. Reduce speed to low and gradually add flour mixture, beating well after each addition. Stir in the raisins. Spoon batter evenly into prepared cans. Cover each can loosely with a piece of buttered waxed paper, then top with a large piece of aluminum foil. Tightly secure aluminum foil with kitchen twine or a rubber band.

  3. Set a wire rack in a large stockpot and place cans on rack. Add enough boiling water to reach halfway up the cans. Set pot over high heat and return water to a boil. Reduce heat to low; cover and simmer 1 1/2 hours, adding more boiling water if needed to maintain water level.

  4. To serve, remove foil and waxed paper from cans. Turn loaves out onto cutting board; slice and serve with butter, if desired. To store, let cool completely and refrigerate bread in cans, covered with foil and waxed paper, for up to 1 week.

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