Brown bread may be steamed by letting stand in a steamer over boiling water, or on a trivet, in a kettle of boiling water. The water should rise to about half the height of the mould. In either case, the mixture is to be placed in a greased, tightly closed mould. The best results are secured when the water is gradually raised to the boiling-point. After this point is once reached, it needs to be maintained until the cooking Is finished, about three hours. Even longer cooking is of no disadvantage.