Miss Farmer’s Boston Brown Bread

From 1922:

One cup rye meal, 1 cup granulated cornmeal, 1 cup graham flour, ¾ tablespoon soda, 1 tablespoon salt, ¾ cup molasses, 2 cups sour milk or 1 ¾ cups sweet milk or water.
Mix and sift dry ingredients, add molasses and milk, stir until well mixed. Turn into a well buttered mold and steam one and one-half hours. The cover should be buttered before being place on mold.
After the bread has been steamed the required length of time it should be placed in the oven for a half hour to dry off the top.