2 c. buttermilk
3/4 c. dark molasses
3/4 c. seedless raisins
1 c. rye flour
1 c. whole wheat
3/4 tsp. baking soda
1 tsp. salt
1 tbsp. butter, softened

In a deep bowl, beat the buttermilk and molasses together vigorously with a spoon. Stir in the raisins. Combine the rye flour, whole-wheat or graham flour, corn meal, soda, and salt and sift them into the buttermilk mixture 1 cup at a time stirring well after each addition.

Thoroughly wash and dry two empty 2 1/2 cup (#2) tin cans. Then with a pastry brush, spread the softened butter over the bottom and sides of the cans. Pour the batter into the cans, dividing it evenly between them. The batter should fill each can to within about 1 inch of the top. Cover each can loosely with a circle of buttered wax paper and then with a larger circle of heavy-duty aluminum foil. The foil should be puffed like the top of a French chef's hat, allowing an inch of space above the top edge of the can so the batter can rise as it is steamed. Tie the wax paper and foil in place with kitchen string.

Stand the cans on a rack set in a large pot and pour in enough boiling water to come about 3/4 of the way up the sides of the cans. Return the water to a boil over high heat, cover the pot tightly and reduce the heat to low. Steam the bread for 2 hours and 15 minutes.

Remove the foil and paper from the cans at once, and turn the bread out on a heated platter if you plan to serve it immediately. Or leave the bread in the cans with the foil and paper in place and steam it for 10 to 15 minutes to reheat the loaves before you serve them.