Bread in a can is a New England favorite — the peculiar product dates all the way back to Colonial America.
During the American Revolution, wheat flour was a luxury, and very few American home had ovens. This led to the bread dough with multiple flours being poured into an empty coffee can and steamed over the open fire. The bread’s popularity continued to modern day, especially in New England when B&M, a company known for its canned baked beans, started selling its brand of canned bread. It’s known as Boston brown bread outside of New England.
You can make it with an oven or on the stovetop, if you don’t want to buy a can from the supermarket. To get it out of the can, both the top and bottom lids need to be removed. Then the bread can easily slide right out of the can. The bread consists of a mixture of different flours, usually cornmeal, rye flour, and wheat flour. It’s then sweetened with molasses. It’s high in fiber and low in calories — and is moist yet crumbly, with a cake-like texture. It’s not necessarily sweet but has a strong molasses flavor. You can eat it at room temperature or warmed up, with butter, cream cheese, or jam spread on top. Another popular way to eat it is topped off with baked beans.