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1
Remove labels from two empty 21-ounce cans (the kind that pie filling or fruit comes in); wash cans.
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2
Thoroughly grease cans.
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3
Cut out 2 circles of waxed paper and place one in the bottom of each can.
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4
Put raisins in a bowl; add hot water.
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5
Let stand 15 to 30 minutes to plump; drain well and pat dry with paper towels.
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6
Combine rye flour, cornmeal, all-purpose flour, baking soda and salt in large bowl; stir until well mixed.
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7
In another bowl, combine molasses, brown sugar and warm buttermilk; stir to mix.
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8
Pour buttermilk mixture into flour mixture; mix well.
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9
Fold in raisins until evenly distributed.
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10
Divide batter evenly between the two prepared cans.
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11
Cover each can with greased aluminum foil and tie foil around the top with cotton string (or dental floss).
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12
Place a wire rack in the bottom of a large kettle with a lid.
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13
Place cans on rack.
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14
Pour in enough boiling water to come halfway up the sides of the cans.
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15
Cover kettle with lid; steam cans at a slow boil at least 2 hours, adding more water as needed.
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16
Bread is done when a wooden pick inserted in center comes out clean.
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17
Remove cans from water and remove the aluminum foil.
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18
Let bread cool to lukewarm before removing it from the cans.
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19
If bread resists coming out, run a thin knife blade around the inside of the can and gently shake out the bread.
