Brown bread

Brown bread is bread made with significant amounts of whole grain flours, usually wheat sometimes with corn and or rye flours. Brown breads often get their characteristic dark color from ingredients such as molasses or coffee. In Canada, Ireland and South Africa, it is whole wheat bread; in New England and the Maritimes, it is bread sweetened with molasses. In some regions of the US, brown bread is called wheat bread to complement white bread. Whole wheat flours that contain raw wheat germ, instead of toasted germ, have higher levels of glutathione, and thus result in lower loaf volumes. In Ireland, during the Famine, prior to 1848, brown bread was handed out to the poor. In England, brown bread was made from brown meal. Around and prior to the year 1845, brown meal was considered a less desirable grain product, and was priced accordingly. However, by 1865, due to recently discovered health benefits of bran, brown meal's London price had increased to a point often greater than that of fine flour.

Source: Wikipedia