Ingredients

Butter for greasing loaf pan
1/2 cup BD all-purpose flour
1/2 cup BD rye flour
1/2 cup BD rolled oats
1/2 teaspoon BD baking powder
1/2 teaspoon BD baking soda
1/2 teaspoon BD salt
1/2 cup molasses
1 cup buttermilk (Can add 1 tablespoon of lemon juice to 1 cup of milk)
1 teaspoon vanilla extract
1 cup BD raisins (optional)
One loaf pan

Directions

Prepare by preheating the oven to 325°F and bring a large pot of water to a boil.

Grease loaf pan with butter.

In a large bowl, whisk together the all-purpose flour, rye flour, oat flour, salt, baking powder and soda. Add the raisins if using.

In another bowl, mix together the buttermilk and vanilla. Whisk in the molasses.

Pour the wet ingredients into the dry and stir well with a spoon. Once mixed, pour batter into the loaf pan. Cover with foil.

Use a high-sided roasting pan or a Pyrex 9 x 13 dish that can hold the loaf pan. Pour the boiling water into the roasting pan until it reaches one third up the side of the loaf pan. Put the roasting pan into the 325°F oven.

Steam the bread in the oven for at least 2 hours and 15 minutes.

Check to see if the bread is done by inserting a toothpick into it. If the toothpick comes out clean, you're ready. If not, re-cover the pan and cook for up to another 45 minutes.

Remove from the oven and let cool for 10 minutes before putting on a rack. Slice and eat with cream cheese or toast in a little butter in a frying pan.

SERVINGS: 4 to 6 servings