| Rye %: | 41% |
| Stages: | Straight dough |
| Leaven: | Baking soda |
| Start to Finish: | 5½ hours |
| Hands-on Time: | 20-30 minutes |
| Yield: | Two 2 lb./900 g loaves |
For me, Thanksgiving is always a time for celebrating New England’s food traditions. There’s turkey, of course, which roamed the deciduous forests of the Northeast; pumpkin and corn, mainstays of the Native Americans’ diet; and West Indies molasses, which came to the colonies via Britain’s system of triangular trade.
The first Europeans brought rye, which they mixed with cornmeal to make Rye and Indian Bread; later, the addition of molasses and wheat flour transformed the coarse loaf into Boston Brown Bread, which has become the benchmark New England loaf, to the exclusion of all others.
So I was both surprised and pleased to find another New England heirloom rye-and-corn bread, Rhode Island Brown Bread, in the 1887 edition of The White House Cookbook by F. L. Gillette and Hugo Ziemann.
