Vegan brown bread baked in a can. Rye, wheat, and corn flour blended with raisins, almond milk, molasses, baking soda, and salt then poured into a greased coffee can and baked in a water bath.
Jump to RecipeThis vegan brown bread satisfies my soul. I don’t know if it’s because I’m from New England and the air up there makes us want to swim in molasses or what, but it just tastes and feels right. If you don’t like molasses then I suggest you move on to a different recipe. This vegan brown bread is not going to change your mind. It is rich in molasses flavor and the ingredients are simple and straightforward.
Traditional brown bread only uses milk and butter as non-vegan items so it was pretty easy to make it a vegan brown bread. I swapped out the milk for almond milk and I used soy butter to grease the inside of the can. Speaking of the can… I baked this vegan brown bread inside of a coffee can.
Once you mix all the ingredients together it is more like a batter than a dough so you pour it into a greased coffee can and cover it with foil. You then set that can into a pot and fill the pot with boiling water until the water is halfway up the side of the can. Or do like I did and put the can into the pot and fill with cold water halfway up the side of the can. Then take the can out, boil the water in the pot, then put your can back into the boiling water. Lastly, place in the oven to bake.
The recipe calls for a 1/2 cup each of wheat flour, rye flour, and cornmeal. If you can find brown bread flour then you can use that, but it’s basically the same exact thing. Tip- Eat this vegan brown bread with baked beans and your soul will thank you. Vegan baked bean recipe coming soon shhhh…
Vegan Brown Bread Baked in a Can
Ingredients
- 1/2 cup rye flour
- 1/2 cup wheat flour
- 1/2 cup cornmeal
- 1 teaspoon baking soda
- 3/4 teaspoon kosher salt
- 1 cup unsweetened almond milk any non-dairy milk will work
- 1/3 cup molasses
- 1/2 cup raisins
- 1 Tablespoon soy butter or another alternative
Instructions
- Preheat oven to 325°F.
- Combine the flours, baking soda, and kosher salt in a bowl and mix to combine.
- Pour in the almond milk, raisins, and molasses. Stir to combine.
- Rub the inside of the coffee can with soy butter. Pour the batter into the can. Cover the top with aluminum foil and tie a piece of twine around the foil to create an airtight seal.
- Place the can into a deep pot and fill the pot with boiling water halfway up the side of the can.
- Place the pot in the oven and bake for 2 hours. Occasionally check the water level in the pot and add more water if needed.
- After 2 hours of cooking take out of the oven and stick a small knife or skewer down the center of the bread. If the bread is done the knife will be clean. If not, bake for a little more time.
- Remove the foil and let cool for about an hour before removing from can.
OMG! My mother, grandmother, and I used to make this brown bread in a can. Now I can make it again! Thanks for the vegan version!
You’re very welcome. Hope you love it!
Can this be done in a glass dish? We prefer not to cook in metal.
Yes, it can be cooked in a glass dish. Let us know how you like it!
Just wondering if this can be cooked in an Instant Pot given that the can sits in a water bath? If so, what adjustments need to be made on timing?
I would like to subscribe to this comment and find out the answer if someone knowledgeable replies! Maybe one or both of us should experiment with it and figure it out…
What is soy butter and what is in it?
Mostly soybean oil. Emulsifiers, salt, and a few other basics for flavor.
Just like I remember it as a kid. Baked in a can. Perfect.
Please do not use actual cans that food comes in. They all have plastic liners that are not intended to withstand baking temperatures. They are heated up to 160º F during processing and even this may cause toxins to leach out of the can liner.
You can get stainless bain marie pans that have proportions similar to some cans.
Grease them with Earth Balance or something similar, and then line with greased parchment paper scattered with flour. Your brown bread will release just fine if you line the pan correctly.