1. Combine cornmeal, whole wheat or graham, and rye flours and salt.

2. Stir baking soda into water in a medium size bowl; add molasses.

3. Put vinegar in a 2 cup measure, add milk to make 2 cups. Combine with molasses mixture. Stir liquids into dry ingredients until well mixed.

4. Combine raisins and flour in a small bowl; add to batter.

5. Pour batter into two well greased 1 quart molds or clean coffee cans. Cover tightly with a double thickness of aluminum foil.

6. Place molds on a rack in a kettle. Add boiling water to come half way up around sides of molds. Cover kettle. Steam 3 hours, adding more boiling water as necessary, to keep proper level.

7. Unmold loaves. Bake in oven at 325 degrees for 10 minutes to dry them. Cool loaves.

8. To serve: Purists say to slice bread with a string, never with a knife.