Recipe: Molasses Bread in a Can

Remember those big cans of apple juice? At Matty Matheson's house, they were a childhood favorite, especially around the holidays. More than just the juice, the can was a prize in itself, as many Maritime grandmas also used to make their bread in the same can!

Matty Matheson Molasses Bread Recipe

Just in time for Easter, we bring you this Maritime recipe from Matty Matheson's Home Style Cookery cookbook.

Molasses Bread RULES!

Matty loves this recipe so much that you can find a version of it at both Bar Clams and Prime Seafood Palace in Toronto.

Close-up of Matty Matheson's Molasses Bread

Yield: Serves 8 | Time: 1 hour active + 1 hour inactive

Ingredients for Molasses Bread

  • 240 ml warm water (46 to 53°C)
  • 1 teaspoon granulated sugar
  • 1 tablespoon active dry yeast
  • 160 ml molasses (such as Crosby’s Fancy), plus more for serving
  • 90 g old-fashioned rolled oats
  • 240 ml hot water
  • 300 g whole-wheat flour
  • 660 g all-purpose flour
  • 2 teaspoons kosher salt
  • 2 (1.05 L) cans Allen’s Apple Juice, or other similar-size cans
  • Unsalted butter
  • Sea salt (optional)

How to Make Matty Matheson's Molasses Bread

In a medium bowl, combine the warm water and sugar. Sprinkle the yeast over the top and let it sit for 8 to 10 minutes, or until the mixture becomes foamy and fragrant, indicating the yeast is active.

In another medium bowl, combine 160 ml of molasses and the oats, stirring to incorporate. Pour the hot water into the molasses and oat mixture, whisking to combine. Then add the yeast mixture and whisk until fully incorporated. Transfer to the bowl of a stand mixer fitted with the dough hook attachment. With the mixer running, slowly add the whole-wheat flour. Then add the all-purpose flour and kosher salt, allowing the mixture to come together. Increase the speed to medium and knead the dough for 2 minutes, or until it just comes together. Turn the dough out onto a clean work surface and divide it in half.

Grease the inside of the cans with butter. Transfer the dough halves into the cans, cover them with a kitchen towel, and place them in a warm area for 1 hour, or until the dough has doubled in size.

While the dough is rising, preheat the oven to 175°C.

Place the cans on a baking sheet and bake for 45 minutes, or until the bread has a crispy shell and a wooden skewer inserted into the center comes out clean.

Set the cans on a wire rack and let the bread cool for 30 minutes. Once cool enough to handle, remove the bread from the cans and let it cool further. When ready to serve, slice a thumb-wide piece and smother with cold butter, molasses, and a pinch of sea salt, if desired, for a real treat. Wrap leftovers in plastic wrap and store in the fridge for up to a week. After a week, the bread can be turned into bread pudding (see my first cookbook for the recipe).

Excerpted from Homestyle Cookery.