1 c. plus 2 tbsp. whole wheat flour divided
2 1/4 oz. (1/3 c. plus 2 tsp.) uncooked yellow cornmeal
1 tsp. salt
1/4 c. dark molasses
2 tsp. water
1/2 tsp. baking soda
1 c. skim milk, mixed with 1 tablespoon lemon juice
1/2 c. raisins

Makes 8 servings, 1 slice each. In large mixing bowl combine 1 cup flour with the cornmeal and salt. In small bowl combine molasses, water, and baking soda, mixing until foamy and caramel colored. Gradually add molasses and milk mixtures to flour mixture, stirring until no lumps remain. In small bowl, toss raisins with remaining 2 tablespoons flour; stir into batter. Spray clean 1 pound coffee can with non stick cooking spray; pour batter into can. Tightly cover can with foil; set cooking rack into deep kettle or 8 quart dutch oven and set coffee can on rack. Pour boiling water into kettle (or Dutch oven) until it reaches middle of can; tightly cover kettle (or Dutch oven) and simmer adding additional water if necessary for 2 1/2 to 3 hours (until cake tester, inserted in center of bread comes out clean). Invert coffee can on plate (bread will slip out). Let cool slightly before serving. Cut into 8 equal slices.