I don't know about Rod's Ranch House, but here is the one I make; it's a variation of a Boston Brown Bread:

In a bowl combine 1 cup each of whole wheat flour, rye flour, and cornmeal and 1 teaspoon each of baking soda and salt. Stire in 2 cups buttermilk and 2/3 cup molassas, and fold in 1/2 cup each of raisins, chopped nuts, and chopped dates.

Divide the batter among 3 buttered tall straight-sided 2 1/2 cup tins, cover the tins with foil, and tie them with kitchen string.

Put the tins on a rack in a kettle and add enough boiling water to reach halfway up the sides of the tins. Cover thekettle and steam the bread over low heat, adding more boiling water if necessary, for 2 hours. Remove the foil, transfer the tins to a preheated slow oven (300 F), and let the bread dry for 15 minutes. Release the bread from the tins with a sharp knife, unmold it onto racks, and let it cool.

This recipe is from my GrandmotherÂs Recipe box. I have made this bread for over 25 years now.

Date Nut Bread

Sprinkle 1 tsp baking soda over 2 cups chopped dates. Pour 1 cup boiling water over mixture and let cool.

While cooling, cream ¼ lb butter and ¾ cup brown sugar. Beat in 1 egg. Stir in date mixture.

Add 1 ½ cups flour, ¼ tsp salt, and ½ cup chopped nuts (optional).

Pour into lightly greased and floured pans. (I spray the aluminum ones-no flour-3 1lb loaves)

Bake 50-60 minutes at 325º.