1 c. cornmeal
1 c. rye flour
1 1/2 tsp. baking soda
1 tsp. salt
1 c. whole wheat flour
3/4 c. molasses
2 c. sour milk or buttermilk
1 c. raisins

In large bowl, combine cornmeal, rye flour, soda, and salt; add wheat flour. In small bowl, stir molasses into sour milk; add to dry ingredients, a little at a time. Stir just enough to blend. Add raisins. Spoon into two greased (1 pound) coffee cans. Cover with foil; tie. Place cans on metal rack in bottom of slow cooking pot. Pour 2 cups hot water around cans. Cover pot and cook on high for 2 1/2 to 3 hours. Remove cans from pot. Let stand 5 to 10 minutes. Turn bread out on cooling rack. Serve warm with butter.