This moist dark bread is delicious with meatless dishes such as mixed bean stews or hearty soups. It's also good with cheeses and salads.
| 2-1/4 | C | whole-wheat flour |
| 1 | C | cornmeal |
| 1/4 | C | granulated sugar |
| 1 | tsp | baking soda |
| 1/2 | tsp | salt |
| 1 | C | raisins(optional) |
| 1-1/4 | C | buttermilk |
| 1/2 | C | molasses |
| 1/4 | C | vegetable oil |
In large bowl, combine dry ingredients; add raisins, if using.
In separate bowl, combine buttermilk, molasses and oil; stir into dry ingredients, mixing thoroughly. Spoon into 3 well-greased 19-oz cans. Cover with foil and tie securely with string or elastic bands. Set on rack in large deep saucepan. Add boiling water to reach halfway up sides of cans. Cover tightly and steam for 1-1/2 hours or until toothpick inserted into centres of loaves comes out clean. (Keep water boiling gently and add more if necessary to maintain depth.) Remove cans and let cool for 10 minutes before removing bread. Cut into round slices to serve. Makes 3 cylindrical loaves.