4.75 oz whole wheat flour (about 1 C.)
4 oz rye flour (about 1 C)
1 C. cornmeal
1 C. raisins
2 t. baking soda
1/2 t. salt
2 C. buttermilk
3/4 C. molasses
2 T. butter, melted
1 T. orange rind, grated
cooking spray
Preheat oven to 350
Weigh or lightly spoon flours into dry measuring cups; level with a knife. Combine flours, cornmeal, raisins, baking soda, and salt in a large bowl; stir with a whisk. Combine buttermilk, molasses, butter and ring. Add to dry ingredients; stir until moistened. Divide batter evenly between 2 (8-in) loaf pans coated with cooking spray. Tightly cover each pan with foil. Place pans in a 13x9-in baking pan. Add boiling water to a depth of 1 inch. Cover larger pan with foil.
Bake at 350 for 1 hour and 10 minutes or until a knife inserted in center comes out clean. (Top of bread will feel slightly sticky. Remove pans from water. Cool 10 minutes on a wire rack. Remove from pans; cool completely.
12 servings per loaf: 124 calories, 1.9g fat, 2.5g protein, 25.4g carbs, 190mg sodium