Grease a 1-pound coffee can or vegetable tin. You can also use a pudding mold if you cannot find a metal tin can. Prep your stovetop by setting a wire rack inside of a large stockpot. Fill the pot with enough water to come up about 1/3 of the coffee tin. Turn the heat to medium as you prepare the dry ingredients.

In a large bowl combine all-purpose flour, rye flour, finely ground cornmeal, baking soda, baking powder, and kosher salt. In another bowl combine the buttermilk and molasses. Pour the buttermilk mixture into the dry ingredients and stir with a spoon.

Pour batter into the can, making sure it is only 2/3 of the way up the can. Cover the pan tightly with aluminum foil and place the can on the steamer rack, making sure the hot water comes up 1/3 up the can. Cover the pot and turn the heat to high. Steam for about 2 hours 15 minutes.

Before removing the quickbread from the pot, test to see if the bread is cooked through by inserting a skewer or toothpick into the bread. If it comes out clean, remove the can from the pot and place on a cooling rack. If the toothpick comes back dirty, cover the bread and cook an additional 45 minutes.

Let the bread cool for at least an hour before removing from the tin. Serve with Boston baked beans and hot dogs.