1 c. rye flour
1 c. corn meal
1 c. graham flour
3/4 tsp. baking soda
1 tsp. salt
3/4 c. molasses
2 c. buttermilk
1 c. chopped raisins

Sift all dry ingredients together, add molasses, buttermilk and raisins. Divide batter and place in 2 buttered 1-quart pudding molds or 3 buttered 1-pound coffee cans, filling them about 3/4 full. Molds must be covered tightly with buttered lids tied and taped so the bread won't force the cover off on rising. Place molds in a pan filled with enough boiling water to reach halfway up the mold and steam for 3 hours, keeping the water at the halfway mark. Serve piping hot with butter and New England Baked Beans.