Steamed Rye and Sweetcorn Bread Recipe

175 g/6 oz/1.5 cups rye flour

175 g/6 oz/1.5 cups wholemeal (wholewheat) flour
100g/4 oz/1 cup oatmeal
10 ml/2 tsp bicarbonate of soda (baking soda)
5 ml/1 tsp salt
450 ml milk
175 g/6 oz/0.5 cup black treacle (molasses)
10 ml/2 tsp lemon juice

Method:

Mix together the flours, oatmeal, bicarbonate of soda and salt. Warm the milk, treacle and lemon juice until lukewarm, then stir into the dry ingredients. Spoon into a greased 23 cm/9 in pudding bowl and cover with pleated foil. Place in a large pan and fill with enough hot water to come half-way up the sides of the tin. Cover and boil for 3 hours, topping up with boiling water as necessary. Leave overnight before serving.