Ingredients

1/2 cup rye flour
1/2 cup stone-ground cornmeal
1/4 cup whole wheat flour
1/4 cup white bread flour
1/2 teaspoon baking powder
1/2 teaspoon fine salt
1/4 teaspoon baking soda
1/2 cup dark molasses
1/2 cup buttermilk
1 large egg, beaten
Equipment: One 13-ounce coffee can and a piece of foil, with one side buttered, to make a

sealed cover

Directions

Place a rack in the bottom third of the oven and
preheat to 300 degrees F.
In a large bowl, whisk together the rye flour, cornmeal, whole wheat flour, white bread
flour, baking powder, salt, and baking soda.
In a medium bowl, whisk together the molasses, buttermilk, and egg.
Pour the molasses mixture into the flour mixture and mix until a thick batter is just
formed. Transfer the batter to the prepared coffee can. Cover tightly with the foil,
buttered-side down.
Place the coffee can in a pot that is twice the height of the can. Pour enough hot water
in the pot to reach halfway up the sides of the can. Bring the water to a boil on top of
the stove, before transferring to the oven. Bake the bread, in the water bath, until
spongy and a wooden skewer inserted in the center comes out clean, about 3 hours.
Remove can from the water bath and set aside to cool completely. Remove the loaf from the
can. Slice into rounds and serve.

Ingredients

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