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Brown Bread

Contributed by: Chris WebAdmin. of


  • 1 cup yellow cornmeal
  • 1 cup rye flour
  • 1 cup whole wheat flour
  • 2 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup currants
  • 2 cup buttermilk
  • 3/4 cup molasses, dark unsulfured


Mix cornmeal and flours in a large bowl with the baking soda, salt, and raisins. Beat together liquids in a separate bowl.

Vigorously blend liquids into dry ingredients with a wooden spoon, then pour into two well-greased or buttered one-pound coffee cans.

Butter two 6" squares of foil and tie around the tops of the coffee cans with string.

Place on a rack in a closely covered pot, pour 2" of water into the pot, and weight down the cover for a tight seal and steam for three hours. Do not open the pot until at least two hours have passed.

Let cool 20 minutes before unmolding.

Serving Size: Makes 12 servings

Nutritional Information: Calories per serving: 209 - Fat grams per serving: 1 Approx. - Cook Time: 3:30

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