Steamed Graham Bread Recipe ingredients

• 3 cups Arlington meal
• 1 cup flour
• 3½ teaspoons soda
• 1 teaspoon salt
• 1 cup molasses (scant)
• 2½ cups sour milk

To prepare this Steamed Graham Bread Recipe, first mix and sift dry ingredients, add molasses and milk, stir until well mixed, turn into a well-buttered mould, and steam three and one-half hours. The cover should be buttered before being placed on mould, and then tied down with string; otherwise the bread in rising might force off cover. Mould should never be filled more than two-thirds full. A melon-mould or one-pound baking-powder boxes make the most attractive-shaped loaves, but a five-pound lard pail answers the purpose. For steaming, place mould on a trivet in kettle containing boiling water, allowing water to come half-way up around mould, cover closely, and steam, adding, as needed, more boiling water. This bread may often be eaten when bread containing corn meal could not be digested.