In a large mixing bowl blend together buttermilk and molasses. Stir in raisins. Thoroughly stir together whole wheat flour, rye flour, cornmeal, baking soda, and salt; stir into buttermilk mixture till blended. Divide batter among three greased 20-ounce clean food cans. (Or, fill four 16-ounce cans.) Cover cans tightly with foil; place on a rack set in a large Dutch oven. Pour boiling water into Dutch to a depth of 1 inch. Cover and simmer over low heat, steaming bread till done, 2-1/2 to 3 hours. Add more boiling water as needed. Remove bread from cans and cool on a rack. Makes 3 or 4 loaves. ARKANSAS TODAY, CHANNEL 11, KTHV 01/02/1991 "COOKING WITH DON BINGHAM" From a collection of my mothers (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glens MM Recipe Archive, G Internet.
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|Serving Size: 1 Serving (108g)|
|Recipe Makes: 16|
|Calories from Fat: 11 (4%)|
|Amt Per Serving||% DV|
|Total Fat 1.2g||2 %|
|Saturated Fat 0.3g||1 %|
|Monounsaturated Fat 0.2g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 1.2mg||0 %|
|Sodium 99.3mg||3 %|
|Potassium 499.8mg||13 %|
|Total Carbohydrate 61.3g||18 %|
|Dietary Fiber 6.3g||25 %|
|Sugars, other 55g|
|Protein 6.1g||9 %|
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Calories per serving: 268
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