1 cup (240 ml) molasses, scant (just under a full cup)
2.5 cups (600 ml) buttermilk (or whole milk soured with 2.5 tbsp white vinegar, let stand 5 minutes)
Instructions
1. Prepare the steaming vessel: fill a large pot with 2–3 inches (5–8 cm) of water and set a rack or folded towel in the bottom. Grease two 1-quart (950 ml) pudding tins or similar cylindrical molds (approximately 4-inch / 10 cm diameter, 5-inch / 13 cm tall), and cut parchment circles for the lids.
2. In a large bowl, whisk together the Graham flour (Arlington meal), all-purpose flour, baking soda, and salt until evenly combined.
3. In a separate bowl or large measuring cup, stir together the molasses and buttermilk.
4. Pour the wet ingredients into the dry ingredients and stir until a thick, uniform batter forms with no dry streaks — this is a mix-until-just-combined technique; do not overwork the batter.
5. Divide the batter evenly between the prepared molds, filling each no more than two-thirds full. Secure greased parchment or foil tightly over the tops.
6. Place the filled molds on the rack in the pot. Bring the water to a boil over medium-high heat, then reduce to a steady simmer. Add boiling water as needed to maintain the 2–3 inch (5–8 cm) level throughout steaming.
7. Steam, covered, for 4 hours (240 minutes), maintaining a gentle, steady simmer throughout. The bread is done when a thin skewer or wooden pick inserted in the center comes out clean, the top surface feels firm and set when lightly pressed, and the bread has pulled slightly away from the sides of the mold.
8. Remove molds from the pot and let rest 10 minutes before unmolding. Turn out onto a wire rack and allow to cool at least 20 minutes before slicing. The crust will be dark brown and slightly moist; the interior should be tender, uniformly dark, and not gummy at the center.
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