Boston Brown Bread

Steps

1. 1Move a rack to the bottom third of the oven and heat to 325ºF.
2. 2Spray the insides of 2 (26.5-ounce) metal cans with nonstick spray and set in a deep, 3-quart oven-safe pot. Begin heating enough boiling water to come halfway up the sides of the cans when poured into the pot.
3. 3Whisk together the wheat flour, rye flour, cornmeal, baking soda, baking powder, salt, and allspice in a medium mixing bowl. Add the molasses, buttermilk, vanilla, and zest, and whisk to combine. Divide the mixture evenly between the prepared cans. Cover the top with a double layer of aluminum foil and tie securely with string. Pour the boiling water into the pot. Carefully place in the oven and bake until the edges of the bread begin to pull away from the sides of the cans, about 1 hour and 15 minutes. Remove the cans from the pot of water, uncover, place on a wire rack, and cool 1 hour before removing bread from the cans. Serve with baked beans or slice, toast, and serve with cream cheese.