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1
Heat oven to 350 degrees and generously coat the insides of 2 10-ounce coffee cans or a 9-by-5-inch loaf pan with cooking spray.
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2
Place the white rye flour in a large skillet over medium heat and toast, whisking constantly, for 7 minutes.
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3
The flour will darken slightly and smell nutty.
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4
Whisk the flours, cornmeal, brown sugar, baking powder, baking soda and salt in a large bowl.
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5
In a separate bowl, whisk together the doenjang and buttermilk until combined; set aside.
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6
With an electric mixer, whip the egg whites with 1 tablespoon of the molasses until stiff, silky peaks form, about 5 minutes.
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7
Whisk the remaining molasses into the buttermilk mixture.
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8
Gradually stir the buttermilk mixture into the dry ingredients until combined.
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9
Fold in the whipped egg whites in 2 additions.
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10
Pour batter into the prepared cans or loaf pan.
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11
Coat pieces of foil with cooking spray, then cover the tops of the cans or pan securely.
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12
Set the cans or pan in a baking dish and add enough hot water to come about 1/4 inch up the side.
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13
Transfer to oven and bake until the top springs back when lightly touched, about 1 hour 40 minutes for the cans, or 2 hours for the loaf pan.
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14
Let cool 20 minutes on a wire rack, then invert and remove the bread to a cutting board.
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15
Let cool completely before slicing.
