Today, Boston brown bread is still cooked with steam. The dough is usually cooked in heatproof containers placed inside a large covered pot of boiling water. Cylindrical metal or glass containers are used as molds with coffee cans being used perhaps more often than any other type of mold. After the bread is cooked, it is slid out of the mold and served warm, often as an accompaniment to Boston baked beans. Many commercial varieties are available, which are often packaged in a can. Some recipes omit rye flour and may call for whole-wheat flour or even cake flour.