Makes 3 small breads or enough to serve 6

===Ingredients===
  * 	Butter (for the cups)
  * 1/2 	cup rye flour
  * 1/2 	cup yellow cornmeal
  * 1/2 	cup whole-wheat flour
  * 1 	teaspoon baking soda
  * 1/2 	teaspoon salt
  * 6 	tablespoons maple syrup
  * 1 	cup buttermilk
  * 1/2 	cup currants


===Technique===
  - Have on hand 3 heatproof ramekins or custard cups (16-ounce capacity each). Butter them generously.
  - Bring a large kettle of water to a boil.
  - In a mixing bowl, stir together the rye flour, cornmeal, whole-wheat flour, baking soda, and salt.
  - In another bowl, mix together the maple syrup and buttermilk. Stir the maple mixture into the flour mixture until smooth. Fold in the currants.
  - Divide the batter among the ramekins or cups. Butter 3 pieces of foil. Cover the ramekins or cups with foil, buttered side down.
  - Set the ramekins on the bottom of a large wide pot. Pour the boiling water around them until it reaches halfway up the sides. Bring the water back to a simmer over low heat. Cover the pot, and gently steam for 2 hours or until a skewer inserted into the middle of the breads comes out clean. With tongs, carefully remove them from the pan, set them on a wire rack, and let them cool. 


Source: Boston Globe  April 2, 2008  Jonathan Levitt