1 c. whole-wheat flour
1 c. cornmeal (unsifted)
1 c. rye flour
1 tsp. salt
1 tsp. baking soda
3/4 c. molasses
2 c. sour milk
1 c. seedless raisins

Sift soda onto cornmeal and flour. Mix all dry ingredients, pressing out any lumps in flour or cornmeal. Add molasses, sour milk and raisins. Stir well. Pour into 2 pint-sized cans (well-greased). Cover with 4 thicknesses of waxed paper; tie or tape securely. Place on rack in kettle with 2 to 3-inches of water. Cover and steam 1 hour.

Four times this recipe makes 1 1/2 pound loaves in 10 coffee cans.