2 c. whole wheat flour
1 tsp. baking powder
1 tsp. baking soda
1 tsp. salt (optional)
1 c. cornmeal
1 c. raisins or dates
3/4 c. molasses
2 c. buttermilk or sour milk

Sift together the dry ingredients. Stir in the raisins (dates). Combine molasses and buttermilk and stir into dry ingredients and mix thoroughly.

Pour into four #2 cans that have been sprayed with PAM. Fill 2/3 full or less. Cover with double thickness of Saran Wrap and fasten with rubber bands.

Place on rack in kettle with tight-fitting lid. Add hot water to reach about halfway up the cans. Cover kettle and steam for 3 hours. Remove from kettle, uncover cans and place them in a very hot oven (450 degrees) for 5 minutes. Remove bread from cans and cool on rack. (Hot bread can be easily sliced by drawing a thread around the loaf and pulling the ends.)

Hints: The Saran keeps the water condensing on the lid from dripping into the cans. Cans will be steadier if placed on a trivet.

An excellent spread for this bread can be made by adding concentrated orange juice to cream cheese and mixing well.

Skinny cans make wonderful party bread.

A loaf fits into a sandwich baggie. Slice ahead and freeze. Quadruple the recipe!

Replace 1/2 cup of flour with the same amount of rye flour.