Boston Brown Bread

The early settlers of New England found growing wheat difficult: rye was easier in wet, northerly climates and on hungry, briefly settled lands. And ‘Indian’ corn - maize - the indigenous staple of north America, was easier still. Hence breads were often of mixed flours - as they had been among poorer households back in England - for instance, rye and wheat, or the ‘thirded’ breads made of wheat, rye and cornmeal.

Boston Brown Bread is one of these, and it also betrays its origins b