Recipe courtesy of Alton Brown
Show: Good Eats
Save Recipe Print
2 hr 30 min
15 min
1 hr
1 hr 15 min
2 (4-inch) loaves



Special equipment: 2 empty (26.5-ounce) metal cans

Move a rack to the bottom third of the oven and heat the oven to 325 degrees F.

Spray the insides of the cans with nonstick spray and place set a deep 3-quart oven-safe pot. Begin heating enough boiling water to come halfway up the sides of the cans when poured into the pot.

In a medium mixing bowl, whisk together the wheat flour, rye flour, cornmeal, baking soda, baking powder, salt and allspice. Add the molasses, buttermilk, vanilla and zest and whisk to combine. Divide the mixture evenly between the prepared cans. Cover the top with a double thickness of aluminum foil and tie securely with string. Pour the boiling water into the pot. Carefully place in the oven and bake for 1 hour and 15 minutes or until the edges of the bread begin to pull away from the sides of the cans. Remove the cans from the pot of water, uncover, place on a cooling rack and cool 1 hour before removing bread from the cans. Serve with baked beans or slice, toast and serve with cream cheese.

Get the Recipe

Deviled Egg Cake

Dress up your Easter table with a giant egg cake.


Irish Guinness Brown Bread

Recipe courtesy of Ina Garten

Banana Bread

Recipe courtesy of Food Network Kitchen

Homemade Flat Bread

Recipe courtesy of Kathleen Daelemans

Naan: Indian Oven-Baked Flat Bread

Recipe courtesy of Aarti Sequeira

Hashed Browns

Recipe courtesy of Ina Garten

Irish Soda Bread

Recipe courtesy of Ina Garten

Banana Bread

Recipe courtesy of Mary Sue Milliken|Susan Feniger

Garlic Bread

Recipe courtesy of Rachael Ray

Cheesy Hash Brown Casserole

Recipe courtesy of Ree Drummond

Browse Reviews By Keyword

          Latest Stories