What You Need:

1 C of yellow cornmeal
1 C of whole wheat flour
1 C rye flour
1 t of salt
4 t of baking powder
1/4 t of baking soda
1 3/4 C of milk
3/4 C of molasses
1 C of raisins

How to Make It:

Sift together the cornmeal, wheat and rye flour, salt, baking powder and soda.
In a small mixing bowl blend together the milk and molasses.
Alternate between the milk mixture and raisins add them to the flour mixture stirring after each addition.
Lightly spread oil into the bottom and on the sides of 2 loaf pans.
Fill the pans 2/3 full of batter and cover tightly with foil.
If the cooker is big enough place in both pans if not do one pan at a time.
Remove the regulator and place the lid on the cooker.
Without using any pressure cook 15 minutes on low heat.
Replace the regulator and bring the cooker up to 15 pounds of pressure using high heat.
Cook for 1/2 hour then allow the pressure to fall on its own.

Breads cooked in a pressure cooker are very moist. Remember to add the required amount of water as noted in the cooker instructions. This will allow the right amount of steam for cooking foods whether it’s breads, puddings or custard.

Makes 2 loaves