Proper Brown Bread
|Whole milk||1 Cup (16 tbs)|
|White distilled vinegar||1 Teaspoon|
|Cornmeal||1⁄2 Cup (8 tbs)|
|Flour||1 Cup (16 tbs) (rye)|
|Whole wheat flour||1⁄2 Cup (8 tbs)|
|Baking soda||3⁄4 Teaspoon|
|Molasses||1⁄4 Cup (4 tbs)|
|Raisins||1⁄3 Cup (5.33 tbs)|
|Coffee||1 Pound, can|
Grease the coffee can with butter.
Pour milk into a small bowl. Add vinegar to milk. Do not stir. Let stand for 2 minutes.
Stir together dry ingredients.
Pour liquid combination into a large bowl and stir in molasses and raisins. Add dry ingredients in several portions, beating well after each addition.
Turn dough into prepared coffee can Cover with a layer of buttered wax paper and then a layer of aluminum foil. Arrange cover layers so that they are puffed up (to allow for expansion) and sealed air tight.
Set the coffee can on a rack in a large pot Add water to a level three quarters of the way up the sides of the coffee can. Cover pot and bring the water to a boil. Turn heat down and let water simmer for 2 hours. Check the level of the water every half hour and add water if necessary.
Remove can from pot and cool com pletely.
Remove bottom of the can with a can opener. Remove cover layers and push bread out of the can.
Slice and serve with butter or cream cheese.