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Boston brown bread shows how New England cooks made something memorable from practical ingredients. Cornmeal, rye or whole wheat flour, molasses, and sour milk or buttermilk create a dense batter that steams into a moist loaf. The cylindrical canned version made the bread famous in the 20th century, but the core idea is older: mixed grains, molasses sweetness, and a long covered steam. Serve it warm with butter, cream cheese, or baked beans.