1 1/2 c. Al-Bran (cereal)
1 1/2 c. sour milk (1 tsp. vinegar and 1 1/2 c. sweet milk)

Pour milk over Al-Bran. Let set until pudding consistency.

3/4 c. sweetings (1/4 c. sugar and 1/2 c. molasses)

1 1/2 c. flour
1/2 tsp. salt
1 1/2 tsp. baking soda

After Al-Bran and milk thicken. Mix in sweetenings. Add and mix well flour, salt and soda. Pour in 3 lb. Crisco metal can or facsimile. Cover with tinfoil (1 inch over sides) Tie foil tight with string. Boiling water should cover sides of can as high as the brown bread mixture in the can. Keep this water level with boiling water all during cooking. Cook 3 hours: (1 hour good boil, 2 hours slow boil) Take from water. Remove from can and cool 20 minutes. Wrap in tinfoil until cold. Slice. Brown bread keeps 2 or 3 months frozen: Heat oven 200 degrees - 250 degrees. 1 hour to heat in tinfoil.