This dense musky-sweet rye-and-corn bread shares the same pedigree as its Bostonian cousin, but with the addition of egg and hydration of a whopping 160% (Boston Brown Bread is only hydrated at 100% or so). The low and slow bake produces a deep chestnut-brown crumb, while the fine rye meal and heirloom cornmeal combine in a pleasantly grainy, rustic texture. Boston may be the home of the bean and the cod, but Rhode Island's got the goods. Find the recipe here.
Thank you so much, this looks like such an interesting bread. Can't wait to give it a go.