Instructions

• 1 - Prepare dry mix:
  Whisk rye flour, whole wheat flour, baking powder, salt, and brown sugar in a large bowl until fully combined. Stir in caraway seeds if using.
• 2 - Combine Liquids:
  Warm buttermilk very slightly and blend with molasses and melted butter. Stir to thoroughly dilute molasses.
• 3 - Blend wet and dry:
  Pour wet mixture into dry. Stir until just combined and a thick batter forms with no dry spots.
• 4 - Prepare pan:
  Grease a 1-liter pudding basin or oven-safe loaf tin and line the base with parchment paper.
• 5 - Fill and seal:
  Pour batter into prepared tin and cover tightly with aluminum foil, crimping the edges for a good seal.
• 6 - Hot spring simulation:
  Place tin in a large pot or slow cooker, adding hot water to reach halfway up the sides. Cover pot tightly with a lid.
• 7 - Steambake slow:
  Allow to steam-bake at 95°C (low slow-cooker setting) or oven (if possible with heat and humidity control) overnight for 12 hours until set. Add water as necessary to maintain steam.
• 8 - Cool and Serve:
  Remove tin, uncover, and let bread cool completely. Slice thick and serve warm or toasted with butter, cheese, or smoked fish.