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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
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.
Copyright 2001 Television Food Network, G.P. All rights reserved
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