4 oz molasses
2 cups milk
1 egg
1 cup flour
1 cup rye flour
1 cup whole wheat flour
3/4 cup corn meal
2 tsp salt
1/2 cup milk
1 tbs baking powder

in a large mixing bowl with an electric mixer, combine molasses, 2 cups milk, and egg. mix on medium speed for about 4 minutes. sift together flours, corn meal, and salt and add to molasses and blend for 1 minute. dissolve baking powder in half cup of milk and add to flour mixture. blend well, scraping down sides of bowl and mixing until well incorporated.

using 3 canning jars with tight-fitting lids, spray inside of jars with non-stick cooking spray. divide batter evenly among jars and close lids. place closed jars in a large pot of boiling water, standing upright, and cover pot. reduce heat to a simmer and steam bread for approximately 1 hour, 45 minutes. check pot frequently and replenish water as necessary. do not let pot go dry, or jars may break. when bread is done, remove from pot and allow to cool for 2 hours.

refrigerate any unused bread.

makes 3 (1 lb) loaves