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. Makes 1 loaf.
Prep Time5 minutesmins
Cook Time2 hourshrs
Course: Breads
Cuisine: New England
Keyword: vegan brown bread
Servings: 6
Calories: 227kcal
Author: Kevin
Ingredients
1/2cuprye flour
1/2cupwheat flour
1/2cupcornmeal
1teaspoonbaking soda
3/4teaspoonkosher salt
1cupunsweetened almond milkany non-dairy milk will work
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.
Notes
Serve with baked beans for a traditional New England meal