1 pound yellow cornmeal
12 ounces whole wheat flour
12 ounces all-purpose flour
1 ounce salt (1 1/2 tbsp)
1 1/2 tablespoons baking soda
1 1/2 quarts buttermilk
2 1/4 cups molasses
Servings: 64
1. Combine dry ingredients in mixer bowl. Blend on low speed for 10 seconds, using flat beater.
2. Blend buttermilk and molasses. Add all at once to dry ingredients. Mix on low speed only until ingredients are blended.
3. Fill eight greased 3 1/2 x 4 1/2-inch cans 3/4 full. Cover tightly with aluminum foil. Steam for 1 1/4-1 1/2 hours. Cut eight slices per loaf.
Yield: 8 loaves-3 1/4 x 4 1/2 inch
Notes: 12 oz raisins may be added.
May be baked as loaves. Add 3 Tbsp melted fat. Scale into three 5x9-inch loaf pans, 2 lb 8 oz per pan. Bake at 375°F for 1 hour.
12 ounces whole wheat flour
12 ounces all-purpose flour
1 ounce salt (1 1/2 tbsp)
1 1/2 tablespoons baking soda
1 1/2 quarts buttermilk
2 1/4 cups molasses
Servings: 64
1. Combine dry ingredients in mixer bowl. Blend on low speed for 10 seconds, using flat beater.
2. Blend buttermilk and molasses. Add all at once to dry ingredients. Mix on low speed only until ingredients are blended.
3. Fill eight greased 3 1/2 x 4 1/2-inch cans 3/4 full. Cover tightly with aluminum foil. Steam for 1 1/4-1 1/2 hours. Cut eight slices per loaf.
Yield: 8 loaves-3 1/4 x 4 1/2 inch
Notes: 12 oz raisins may be added.
May be baked as loaves. Add 3 Tbsp melted fat. Scale into three 5x9-inch loaf pans, 2 lb 8 oz per pan. Bake at 375°F for 1 hour.
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