1 tablespoon unsalted butter for greasing
1/2 cup whole wheat flour
1/2 cup rye flour
1/2 cup white corn flour
1 teaspoon baking soda
1/2 teaspoon salt
1/3 cup dark molasses
1 cup milk
1/2 cup dried currants
Preheat the oven to 325 degrees.
Generously grease a 1-quart pudding mold or 1-pound coffee can. (I used a vegetable juice can, which was a little too tall, but worked fine.) Combine the flour, baking soda and salt in a mixing bowl. Stir in the molasses and milk. Fold in the currants.
Fill the mold or coffee can with batter. It should come up about two-thirds of the way. Cover the top with foil securely to make it airtight.
Place in a deep baking pan and fill the pan with boiling water, to come halfway up the side of the mold.
Place in the preheated oven and allow to steam for 2 hours, checking the water level after 1 hour. Add more boiling water if needed. Check by sticking a skewer into the bread; it will come out clean when done. Remove foil and allow to cool for 1 hour before unmolding.
