Whole-Wheat Coffee Can Bread

By Yankee Magazine

Mar 05 2008

An easy and economical recipe that produces a firm-textured and slightly sweet bread that children as well as adults will love. –The Benjamin Choate Inn, Newburyport, Massachusetts


Makes 5 loaves


1 package dry yeast
1/2 cup warm water
1 egg, beaten
2-1/2 cups warm water
1/2 cup melted butter or margarine
1/2 cup maple syrup or honey
1 teaspoon salt
5 cups whole-wheat flour
3 cups King Arthur unbleached flour
2/3 cup chopped walnuts
Sesame seeds


In bowl dissolve yeast in 1/2 cup warm, water. Beat together egg, 2-1/2 cups warm water, butter, maple syrup, and salt. Stir in yeast and whole-wheat flour. Then add unbleached flour and walnuts. Cover with cloth. Let rise for 1 hour on stove top or warm place.
Remove dough and divide into 5 equal parts. Sprinkle sesame seeds on counter and knead into dough. Place in 5 greased and floured 1-pound coffee cans. Bake at 350 degrees F for 45 minutes. Remove from oven and take bread out of cans as soon as it shrinks (about 15 minutes).