Recipe - Brown Bread

2 cup Buttermilk
Three fourths cup Dark molasses
1 cup Raisins
1 cup Whole wheat flour
1 cup Rye flour
1 cup Yellow cornmeal
Three fourths teaspoon Baking soda
One half teaspoon Salt
Boiling water

In a large mixing bowl blend together buttermilk and molasses. Stir in
raisins. Thoroughly stir together whole wheat flour, rye flour, cornmeal,
baking soda, and salt; stir into buttermilk mixture till blended. Divide
batter among three greased 20ounce clean food cans. (Or, fill four
16ounce cans.) Cover cans tightly with foil; place on a rack set in a
large Dutch oven. Pour boiling water into Dutch to a depth of 1 inch. Cover
and simmer over low heat, steaming bread till done, 2One half to 3 hours. Add
more boiling water as needed. Remove bread from cans and cool on a rack.
Makes 3 or 4 loaves.

ARKANSAS TODAY, CHANNEL 11, KTHV

01/02/1991

"COOKING WITH DON BINGHAM"

From a collection of my mother's (Judy Hosey) recipe box which contained
lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM
Recipe Archive, http://www.erols.com/hosey.