MAKES 1 LOAF
Don’t use blackstrap molasses here; if you can’t find robust molasses, substitute light molasses. The test kitchen’s preferred loaf pan measures 8½ by 4½ inches; if you use a 9 by 5-inch loaf pan, start checking for doneness 5 minutes earlier than advised in the recipe. See the sidebar that follows the recipe.
|
½ |
cup (2½ ounces) yellow cornmeal |
|
½ |
cup (2¾ ounces) rye flour |
|
¼ |
cup (1⅓ ounces) whole-wheat flour |
|
¼ |
cup (1¼ ounces) all-purpose flour |
|
1 |
teaspoon baking soda |
|
½ |
teaspoon salt |
|
1 |
cup buttermilk |
|
⅓ |
cup robust or full molasses |
|
½ |
cup raisins |
1. Grease 8½ by 4½-inch loaf pan. Fold piece of heavy-duty aluminum foil into 12 by 8-inch rectangle, and grease center portion of one side.
2. Whisk cornmeal, rye flour, whole-wheat flour, all-purpose flour, baking soda, and salt together in large bowl. Stir in buttermilk and molasses until combined and uniform. Stir in raisins. Scrape batter into prepared pan and smooth top. Wrap with prepared foil, greased side facing batter, sealing edges tightly.
3. Set loaf pan in Dutch oven and fill pot with enough water to reach halfway up sides of loaf pan. Bring to simmer over medium heat, then reduce heat to low, cover pot, and cook until toothpick inserted in center of loaf comes out clean, 50 minutes to 1 hour. (Check water level every 20 minutes to make sure water still reaches halfway up sides of loaf pan; add more water if necessary.)
4. Let loaf cool in pan for 10 minutes, then turn out onto wire rack and let cool for 1 hour before serving.