- 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
- 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.
Serve with baked beans for a traditional New England meal