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

Combine dry ingredients. Stir in milk and molasses - add raisins, mix well. Fill two 1 pint greased molds 2/3 full; cover with 2 thicknesses of waxed paper and fasten with string. Add 2 cups of boiling water in cooker.

Place molds on rack. Cover cooker and steam 15 minutes without pressure. Then cook under 15 pounds pressure 30 minutes. Reduce pressure with cool water. Remove cover, run spatula between bread and mold to loosen, invert on cake rack. Serve hot or cold.