Richard Crowley wrote:

> kinds of bread. My lifetime favorite was something they
> called "Golden Indian Bread' which was a whole-wheat
> (but not whole-grain, AFAIK) bread with a large and noticable corn-meal
> proportion. A couple slices of that,
> toasted with butter was a heavenly treat and unequalled in modern
> times.

I bet it's similar to squaw bread or third bread, which also has rye in
it, and I'm with you on loving it. Don't have a recipe at hand for it,
but I'm sure there are lots of squaw bread recipes on the internet.