Atomic Bread
Submitted by bethrenee
Honey whole-wheat yeast bread baked in a coffee can for a tall, round loaf with a dark, chewy crust. No kneading required. Freezer-friendly dough for baking anytime.
YIELD
4 servingsPREP
30 minCOOK
60 minREADY
3 hrsThis bread is called “atomic” for a reason: you mix it, stuff it in a greased coffee can, and it literally pops the lid off when it’s ready to bake.
The dough is a sticky, heavy whole-wheat batter sweetened with honey and enriched with evaporated milk. No kneading needed. Just beat in the flour, pack it into the can, and wait.
What comes out of the oven is a tall, round loaf with a dark, almost nutty crust and a tender, moist crumb.
You can even freeze the dough in the can and bake it whenever the mood strikes.
Variations
- Add 1 teaspoon cinnamon, ½ teaspoon nutmeg, ½ cup raisins, and ½ cup chopped walnuts for a spiced version
- Try replacing honey with molasses for an earthier, darker loaf
Pro Tips
- The dough is supposed to be too sticky to knead; don’t add extra flour or you’ll lose the moist texture
- Grease the coffee can and its lid generously so the rising dough releases the lid with a satisfying pop
- Let the baked bread cool upright on a wire rack so the round shape holds instead of flattening
Ingredients
Directions
Dissolve yeast in the warm water in large mixing bowl.
Blend in the ginger and 1 tablespoon of the honey.
Let stand in a warm place until the mixture is bubbly (about 15 minutes).
Stir in the remaining honey, and the milk, salt, and oil.
With mixer on low speed (or with a wooden spoon) beat in the flour 1 cup at a time, mixing well after each addition.
If you are using amixer, beat in the last cup of flour with a wooden spoon.
The dough should be heavy but too sticky to knead.
Place dough in a 2-pound, well-greased coffee can.
Cover with greased plastic lid.
At this point, you may freeze the dough if you want to and bake it at a later time.
To bake, let stand, covered in a warm place until the dough rises and pops off the lid.
This will take 1 to 1½ hours.
Discard the lid and bake at 350℉ (180℃) F for 1 hour.
The crust will be very brown.
Brush the top lightly with butter.
Let the entire bread and can cool for 5 to 10 minutes on a wire rack, then loosen the crust around the edge of the can with a thin knife and slide the bread from the can.
Cool it in an upright position on the wire rack.
VARIATION: Add to the yeast mixture 1 teaspoon cinnamon and ½ teaspoon nutmeg.
With the final addition of flour, add ½ cup raisins and ½ cup chopped walnuts.
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