Graham's Brown Bread

Directions

Mix cornmeal and flours in a large bowl with the baking soda, salt, and raisins.

Beat together liquids in a separate bowl.

Vigorously blend liquids into dry ingredients with a wooden spoon, then pour into two well-greased or buttered one-pound coffee cans.

Butter two 6 inch squares of foil and tie around the tops of the coffee cans with string.

Place on a rack in a closely covered pot, pour 2 inches of water into the pot, and weight down the cover for a tight seal and steam for three hours.

Do not open the pot until at least two hours have passed.

Let cool 20 minutes before unmolding.