Brown Loaf Recipe

Classic Brown Loaf:

Ingredients:

  • 250g strong white bread flour, plus extra for dusting
  • 250g wholemeal flour
  • 200ml warm water
  • 1 tsp salt
  • 1 free-range egg, beaten
  • 50g porridge oats

Instructions:

  • Combine the white flour, wholemeal flour, warm water, and salt in a large bowl. Mix well with a dough whisk or wooden spoon until a shaggy dough forms.
  • Tip the dough onto a lightly floured surface and knead for 15-20 minutes, or until smooth and elastic. You can also use a stand mixer with a dough hook for this step.
  • Place the dough in a lightly oiled bowl, cover with cling film, and leave in a warm place for 1-2 hours, or until doubled in size.
  • Preheat your oven to 230°C/450°F/Gas Mark 8. Once the dough has risen, knock it back on a lightly floured surface and shape it into a round loaf.
  • Place the loaf on a baking tray lined with baking paper. Brush the top with the beaten egg and sprinkle with the porridge oats.
  • Bake the loaf for 30-35 minutes, or until golden brown and the loaf sounds hollow when tapped on the bottom.
  • Leave the loaf to cool on a wire rack before slicing and serving.

Soft and Fluffy Brown Bread:

This recipe is similar to a brown bread version of a milk bread, resulting in a soft and fluffy loaf.

Ingredients:

  • 2 cups (265g) whole wheat flour
  • 1 ½ cups (180g) bread flour
  • 2 Tbsp unsweetened cocoa powder (for a richer flavor, optional)
  • 2 Tbsp sugar
  • 1 Tbsp salt
  • 2 tsp instant coffee or espresso powder (optional, enhances flavor)
  • 1 packet of active dry yeast
  • 2 Tbsp unsalted butter, softened
  • ¼ cup molasses
  • 1 ¼ to 1 ½ cups hot water (not boiling)
  • Extra flour for kneading

Instructions:

  • In a large bowl, whisk together the whole wheat flour, bread flour, cocoa powder (if using), sugar, salt, coffee (if using), and yeast.
  • In a separate bowl, combine the softened butter, molasses, and 1 ¼ cups of the hot water. Stir until well combined.
  • Pour the wet ingredients into the dry ingredients and mix until a shaggy dough forms. Gradually add more hot water, one tablespoon at a time, until a soft dough forms that pulls away from the sides of the bowl.
  • Turn the dough out onto a lightly floured surface and knead for 10-12 minutes, or until smooth and elastic. You may need to add a little more flour if the dough is too sticky.
  • Place the dough in a lightly oiled bowl, cover with plastic wrap, and let rise in a warm place for 1-2 hours, or until doubled in size.
  • Preheat your oven to 200°C/400°F/Gas Mark 6. Grease a loaf pan.
  • Punch down the dough and shape it into a loaf. Place it in the prepared loaf pan. Cover loosely with plastic wrap and let rise for another 30 minutes.
  • Bake the loaf for 35-40 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
  • Let the loaf cool in the pan for 10 minutes before transferring it to a wire rack to cool completely before slicing and serving.

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