My mother used to make steamed bread similar to the B&M canned. The recipe is in the 1950s (and perhaps later) edition of The Joy of Cooking. I made that recipe once, and found that besides the difficulty of finding rye flour locally, it was worth the time saving to buy the B&M, unless I was making the suet pudding for the holidays.

The B&M brown bread is good for a ham (or Spam) and swiss sandwich with dijon mustard. Otherwise just pair it with ham and baked beans.

I have a can of this, and a can of Spam, in the trunk. I used to keep a can of Borden's Eggnog in the trunk, too--can't find that anymore...