You’ll Need:

1 cup scalded milk
? cake compressed yeast
1 cup Graham flour
? cup corn meal (lightly toasted in the oven)
? cup rye flour
? cup bran
1 teaspoon salt
1/3 cup warm molasses
1 tablespoon vegetable fat
? cup sultana raisins

Directions : To prepare this Steamed Brown Bread 2 Recipe, first dissolve the yeast in 2 teaspoons water, add the warm milk, and beat in the Graham flour to a smooth batter. Cover and set in a warm room for 1-1/2 hours. Add the salt, the warm molasses, and the oil, and beat into the sponge. Have the raisins soaked overnight and warmed. Mix all the ingredients with a heavy spoon until thoroughly mixed. Cover and let rise until, when tapped sharply, it begins to sink. Then work down well. Put at once into an oiled pail and right-fitting cover, and steam for 2 hours. Turn out on an oiled pie tin and bake in the oven for 15 minutes. 3/4 cup of rye meal can be substituted for the rye flour and the bran, when on hand