- 1/2 cup stone-ground cornmeal
- 1/2 cup rye flour
- 1/4 cup whole-wheat flour
- 1/4 cup all-purpose flour
- 1/2 tsp. kosher salt
- 1/2 tsp. baking powder
- 1/4 tsp. baking soda
- 1/2 cup unsulfured molasses
- 1/2 cup buttermilk
- 1 egg, lightly beaten
- Butter, for greasing and serving
- 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, 2 1/2–3 hours.
- 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.