Latest on The Rye Baker blog: Rhode Island Brown Bread

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.