- 1 cup [250 mL] old-fashioned rye flour
- 1 cup [250 mL] old-fashioned corn flour
- 1 cup [250 mL] old-fashioned whole wheat flour
- 1/2 teaspoon [2.5 mL] baking soda
- 4 teaspoons [20 mL] baking powder
- 1 teaspoon [5 mL] salt
- 3/4 cup [190 mL] molasses
- 1 3/4 cups [440 mL] milk
- 1 cup [250 mL] raisins [optional]
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- Well grease 2 well-cleaned [1-pound / 454-g] each coffee tins.
- Arrange a wire over the bottom of a casserole, large enough to hold both tins side-by-side without touching.
- Bring some water to a boil into the casserole.
- Into a large bowl, mix together old-fashioned rye, corn and whole wheat flours, baking soda, baking powder and salt.
- Mix together molasses and milk; stir into dry ingredients.
- If desired, mix raisins into dough.
- Even spoon dough into prepared 'molds', up to 3/4th of tins.
- Cover each tin with a little larger than opening piece al foil; secure al foil with rubber bands.
- Arrange filled tins into boiling water, up to half of tins'height [if needed, using a small laddle, remove any excess water].
- Cover casserole; steam breads for 3 hours [water should boil slowly at all times].
- Preheat oven to 300°F [150°C].
- Remove tins from casserole; remove al foil.
- Transfer tins into preheated oven; leave dough to 'dry' for 10 minutes.
- Unmold breads onto wire racks.
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