• Cooking Time:
  • Servings:
  • Preparation Time:


  • 1/4 cup rye flour
  • 1/4 cup unbleached flour
  • 1/2 cup whole wheat flour
  • 1/2 cup yellow cornmeal
  • 1-1/4 tsp. baking soda
  • 1 tsp. salt
  • 1 cup buttermilk
  • 1/4 cup molasses
  • 1/4 cup honey
  • 1/2 cup currants or raisins


  • In a medium-sized bowl, mix together the first 6 ingredients.
  • In a separate bowl, mix together the next 4 ingredients.
  • Now thoroughly stir the two mixtures together. Pour into a buttered one-pound coffee can.
  • Cover top tightly with aluminum foil.
  • Place on rack in a deep pan with a tight fitting lid.
  • Pour boiling water to come halfway up the side of the can.
  • Cover and set heat so that water barely bubbles. Cook for two hours, or until wooden skewer inserted into middle comes out clean.
  • Remove from water.
  • Allow to rest for 5 minutes.
  • Unmold and cool on rack before slicing.
  • Serve with softened cream cheese


Categories: Bread 

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