### Instructions:
1. **Prepare your Steamer:** If you’re using a traditional steamer set-up on the stovetop, fill a large pot with about 2-3 inches of water, place a trivet or rack inside, and bring the water to a boil. If using a slow cooker, add about 1 inch of water to the bottom.
2. **Grease your Molds:** Lightly grease two 1-pound clean, empty coffee cans, heat-safe aluminum cans, or 1-quart pudding molds. If using coffee cans, make sure to remove any plastic lids.
3. **Combine Dry Ingredients:** In a large bowl, whisk together the whole wheat flour, rye flour, cornmeal, baking soda, and salt.
4. **Combine Wet Ingredients:** In a separate medium bowl, whisk together the molasses and buttermilk until well combined.
5. **Combine Wet and Dry:** Pour the wet ingredients into the dry ingredients. Mix until just combined. Be careful not to overmix, as this can make the bread tough. Fold in the raisins, if using.
6. **Fill Molds:** Divide the batter evenly between your prepared cans or molds, filling them about two-thirds full. Cover the tops of the cans tightly with aluminum foil or securely place the lids on your pudding molds.
7. **Steam the Bread (Stovetop Method):** Carefully place the covered cans/molds on the trivet in your boiling water pot. The water should come about halfway up the sides of the cans. Reduce the heat to low, cover the pot, and steam for 3 to 4 hours. Check the water level periodically and add more boiling water if needed to prevent the pot from boiling dry.
8. **Steam the Bread (Slow Cooker Method):** Carefully place the covered cans/molds in your slow cooker with the 1 inch of water. Cook on high for 3 to 4 hours, or until a wooden skewer inserted into the center comes out clean.
9. **Check for Doneness:** The bread is done when it’s firm to the touch and a wooden skewer or toothpick inserted into the center comes out clean.
10. **Cool and Serve:** Carefully remove the cans/molds from the steamer. Let them cool for about 10-15 minutes before running a knife around the edges and inverting the bread onto a wire rack to cool completely. Slice and serve warm or at room temperature, ideally with butter, cream cheese, or even alongside a hearty bowl of baked beans.
### Short Tips:
* **Don’t have buttermilk?** Add 1 1/2 tablespoons of lemon juice or white vinegar to 1 1/2 cups of milk and let it sit for 5-10 minutes until it slightly curdles.
* **For best results, use robust, dark molasses.** It gives the bread its distinctive flavor and color.
* **Avoid overmixing the batter.** Overmixing can lead to a tough, dense bread.
* **Ensure your cans or molds are tightly covered** to prevent water from entering during steaming.
* **This bread freezes beautifully!** Wrap individual slices or a whole loaf tightly in plastic wrap and then aluminum foil. Thaw at room temperature or gently reheat.
