This brown bread sounds tasty and fun to make

Take a look. The ingredients:

1/2 cup stone-ground cornmeal
1/2 cup rye flour
1/4 cup whole-wheat flour
1/4 cup all-purpose flour
1/2 tsp. kosher salt
1/2 tsp. baking powder
1/4 tsp. baking soda
1/2 cup unsulfured molasses
1/2 cup buttermilk
1 egg, lightly beaten
Butter, for greasing and serving

This is one component of a New England baked-bean dinner.

They call it a “supper”, but it sure looks like a main meal to me. As I understand it, “dinner” is used for the main meal. If the other non-breakfast meal is mid-day, it’s called “luncheon” (or, nowadays, “lunch”) and if it’s in the evening, it’s called “supper”. One can have all of those of course: breakfast, a light lunch, a hearty dinner, the theater, and after that, a supper (a cold bird and a bottle, perhaps). Where I grew up (southern Oklahoma), these distinctions were unknown: The midday meal was called “dinner” and the evening meal was called “supper” and I grew thinking that the words indicated time of day rather than size of meal.