Steamed Brown Bread

4----Cups White Flour
4----Teaspoons Salt
4----Cups Corn Meal
8----Teaspoons Baking Soda
4----Cups White Whole Wheat Flour (or Graham Flour)
2----Cups Brown Sugar
3----Cups Molasses
7----Cups Soured Milk (Mix 1 Tablespoon of Vinegar per 1 cup milk, let
set for at least 15 minutes before using)
2----Cups Raisins (optional)

Wash and dry seven 1 pound coffee cans.
Sift together white flour, salt, cornmeal and baking soda. Add and mix in white whole wheat flour and brown sugar. Stir in the molasses and sour milk until it is free of lumps. Add raisins and stir in .(if you use them).
Spray the inside of of each can with vegetable oil. Divide the batter into seven well greased coffee cans. Pound each can a few times to get rid of pockets of air. Cover the tops with aluminum foil and place on a rack in a large kettle. Add water to about two thirds of the height of the cans. Cover and steam for 3-4 hours.(Usually done in three hours, if it has been steaming continuously). DO NOT keep looking into the pot because that interrupts the steaming process each time you do it. Shake brown bread out of cans, slice and enjoy.
HINT: This goes well with baked beans and hotdogs.