That's a weird (or perhaps regional) definition. Brown bread I've had is always molasses sweetened. Source: ontario and provinces east.
The boston canned brown bread i always assumed was a touristy thing, not something regularly consumed.
The boston canned brown bread i always assumed was a touristy thing, not something regularly consumed.
In my experience "brown bread" is a synonym for whole wheat bread. If you go order a sandwich and they ask what bread you want it on and you say "brown", you're getting whole wheat (or maybe 60% whole wheat... just not white).
I'd be very confused if I ever got this molasses-sweetened bread everyone is talking about.
It’s made with ungodly amounts of molasses. My grandmother used to make it with lard or shortening, yikes.
And yeah molasses has minerals in it … and a ton of sugar. It’s no health food.
I’ve loaded up on this stuff as a kid. You’re basically eating cake. That’s fine for a treat, not for eating every day.
Certainly molasses is better than sugar, I’m just saying that brown bread is a tasty delicacy, but not something you would want to consume on the regular. The recipe I looked at called for 3/4 of a cup for a loaf of brown bread btw.
If I was offered brown bread and got a boring whole wheat, I'd be sorely disappointed.
[1] https://my-mothers-cook-books.ca/2021/05/29/brown-bread-vs-p...
Or do like my Mom did: mix a little peanut butter with molasses into a slurry on top.
All of this will kill you, of course, but it does taste good!
https://www.britishfoodinamerica.com/A-Number-of-Historical-...
Although the consistency is more like a dense, very moist bread. It wouldn’t be great for a conventional sandwich. Could reasonably steal the English muffin’s job, though. Or a regular muffin. Maybe a bit messier.