2 c. buttermilk
1 c. Gold Medal all-purpose flour
1 c. corn meal
1 c. Gold Medal whole wheat flour
1 c. raisins, if desired
3/4 c. light or dark molasses
2 tsp. baking soda
1 tsp. salt

Grease 4 (16 ounce) vegetable cans (4 1/4 x 3 inches) or 7-inch tube mold. Beat all ingredients in large mixer bowl on low speed, scraping bowl constantly, 30 seconds. Beat in medium speed, scraping bowl constantly, 30 seconds. Fill cans about 2/3 full. Cover tightly with aluminum foil.

Place cans on rack in Dutch oven or steamer; pour boiling water into Dutch oven to level of rack. Cover Dutch oven. Keep water boiling over low heat until wooden pick inserted in center comes out clean, about 3 hours. (Add boiling water during steaming if necessary.) Immediately unmold bread. 4 loaves.

If using self-rising flour, decrease baking soda to 1 teaspoon and omit salt.

Baked Brown Bread: Heat oven to 325 degrees. Pour batter into greased 2-quart round casserole. Bake about 1 hour.