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1 cup cornmeal
1 cup rye flour
1 cup whole wheat flour
1 tsp baking soda
1 tsp baking powder
1 tsp salt
3/4 cup unsulfered molasses
2 cups buttermilk, room temperature
1 cup raisins (optional)
Lightly grease 2 1-pound coffee cans and/or line with parchment paper. Place a kettle on the stove to boil.
Combine cornmeal, rye flour, whole wheat flour, soda, powder and salt in a large bowl and whisk thoroughly to evenly distribute ingredients. In a separate bowl, whisk together the buttermilk and the molasses.
Add the wet ingredients to the dry ingredients in 3 parts, stirring only enough to combine. Add raisins if using. Divide the batter evenly between the two cans. Fasten a piece of tin foil over the top of each can, securing with a tight-fitting rubber band or a piece of butcher’s twine.
Place a rack at the bottom of a pot large enough to hold both cans. Place the cans on the rack. Add the boiling water to the pot, filling until the water comes halfway up the sides of the cans. Bring to a boil over medium-low heat. Cover and steam for 2 hours, periodically adding more hot water if necessary.
At the end of 2 hours, test one of the loaves by inserting a toothpick. If the toothpick comes out clean, the loaves are done. If the loaves are still sticky, return the cans to the pot and steam another 20 minutes and check again. Once the loaves are completely cooked, remove the cans from the water and cool for 10 minutes.
Turn the loaves out of the cans and cool on a rack. Serve immediately or
wrap and store.
