Pat of butter
1/2 cup all-purpose flour
1/2 cup rye flour
1/2 cup finely ground cornmeal
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon allspice
1/2 cup raisins (optional)
1 cup buttermilk
2/3 cup molasses
Heat the oven to 325 F, and bring a large pot of water to a boil on the stovetop.
Grease a metal 6-inch-tall-by-4-inch-diameter coffee can with butter.
In a large bowl, combine the all-purpose flour, rye flour, cornmeal, baking powder, baking soda, salt and allspice.
Stir in the raisins, if using.
In a separate bowl, whisk together the buttermilk and molasses.
Add the wet ingredients to the dry, and stir to thoroughly combine.
Pour the batter into the prepared can.
Cover the can tightly with foil, and place it into a high-sided roasting pan or loaf pan.
Add boiling water to the pan until it reaches about 1/3 of the way up the sides of the can.
Put the pan into the oven, and cook for about 2 hours and 15 minutes, until a toothpick inserted into the center comes out clean.
Remove the pan from the oven, and let stand for 10 minutes.
Remove the can from the water bath, and set it on a rack to cool for at least 1 hour before turning out the loaf from the can.
Slice and serve.