The term “Brown Bread” was often used to describe breads made with large amounts of whole grain flours, usually, a combination of whole wheat, rye and corn, and then sweetened with molasses or maple syrup. Leavening is through baking soda rather than yeast, and raisins are often added. These breads were typically cooked by pouring the batter into a coffee can and then steamed in a kettle. The history of brown bread dates back to the mid 1800’s in both Ireland and England. Because many of my clients have food sensitivities, I elected to avoid the gluten-containing grains, such as wheat,...


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