Molasses Brown Bread

Save a couple of 20-ounce pineapple cans or similar size cans for this steamed brown bread recipe.

• 1/2 cup all-purpose flour, sifted or stirred before measuring
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup quick-cooking rolled oats
• 1 cup cornmeal
• 1/2 cup unsulphured molasses
• 1 cup sour milk
• 1/2 cup raisins, optional

Into a mixing bowl, sift together flour, soda, and salt. Add oats and cornmeal. Put 2 tablespoons of the dry mixture into a separate bowl; set aside.

Into the dry ingredients in mixing bowl, stir molasses and sour milk. Mix raisins with the 2 tablespoons of dry mixture; stir into the batter and blend well. Turn batter into 2 greased 20-ounce cans, filling each about 2/3 full. Cover with foil. Place on rack in large kettle with a tight-fitting lid; pour boiling water into the kettle to approximately 1/3 the height of cans. Steam for 2 hours.
Makes 2 loaves.