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Tin Can Brown Molasses Bread

Chewy and dark, this bread gets its acidic tang from buttermilk and molasses. A coffee can molds the loaf into its signature cylinder shape. From: Saveur SERVES 6–8

½ cup stone-ground cornmeal
½ cup rye flour
¼ cup whole-wheat flour
¼ cup all-purpose flour
½ tsp. kosher salt
½ tsp. baking powder
¼ tsp. baking soda
½ cup unsulfured molasses
½ cup buttermilk
1 egg, lightly beaten
Butter, for greasing and serving

1. Heat oven to 300°. In a large bowl, whisk together cornmeal, rye, whole-wheat and all-purpose flours, salt, and baking powder and soda; set aside. In another bowl, whisk together molasses, buttermilk, and egg until smooth; pour over dry ingredients, and stir with a spoon until just combined. Transfer to a cleaned and greased 13-oz. metal coffee can, and cover can with a piece of foil; place in the center of a 6-qt. saucepan. Pour 6 cups water into pot around can, and bring to a boil over high heat. Transfer pan to oven, and bake until a toothpick inserted into the middle of the bread comes out clean, 2½–3 hours.

2. Remove can from water bath, and let cool for 20 minutes. Uncover and unmold bread from can; let cool completely. Slice into thick rounds and spread with butter.