The Old New England Corn-and-Rye Brown Bread Recipe

Third Bread

[Read the article “Lost New England Brown Bread.”]

When this firm, crusty, strongly grain-tasting savory brown bread (no molasses, no raisins) was made of equal parts of corn, rye, and wheat, it was called “third bread.” Whole cornmeal is high in oil and spoils easily, and ground whole rye and wheat flour don’t keep their best qualities for long either. …