• 1/2 c. rye meal or all purpose flour
• 1/2 c. corn meal
• 1/2 c. coarse whole wheat flour
• 1 tsp. baking soda
• 1/2 tsp. salt
• 3/4 c. molasses
• 1 c. sour milk

Directions

Mix the flours, cornmeal, baking soda and salt. Stir in molasses and milk. Mix well. Grease a 1 1/2 quart mold or 2 smaller ones. Fill not more than 2/3 full.

Cool bread in pan on a rack for 5 minutes.

Turn loaf out onto rack and cool completely before slicing.