brown bread

Traditional Irish soda bread is a deliciously quick and easy to make. It is perfect next to a bowl of stew or toasted for breakfast. See the section above for 5 flavour options.

Traditional Irish soda bread

flour

buttermilk or milk kefir

Salt

tsp baking soda

Flavours (see section above

Combine buttermilk and flour in a glass container, and leave to hydrate for 5 minutes.

Sprinkle the dough with the salt and soda then mix well into the batter. 

Stir in any additional flavours, then place on your baking pan. Slice a cross into the top of the loaf about 2 cm deep.

If you want to add a topping, brush the top of the loaf with beaten egg, milk or water then sprinkle on seeds or cheese.

Bake at 400F (200C) for 30-40 min (until a toothpick comes out clean).

Delicious! I made the cinnamon raisin variation &amp; loved that it was not super sweet. I used some kefir that had turned to curds &amp; regular kefir. Great recipe &amp; excited to try the variations.

Kids can help with this super-simple bread recipe. Use whichever flour you like, granary, wholemeal or white

Bread in four easy steps

granary, strong wholewheat flour

sachet fast-action dried yeast

salt

olive oil

tbsp clear honey

Tip the flour, yeast and salt into a large bowl and mix together with your hands. Stir 300ml hand-hot water with the oil and honey, then stir into the dry ingredients to make a soft dough.

Turn the dough out onto a lightly floured surface and knead for 5 mins, until the dough no longer feels sticky, sprinkling with a little more flour if you need it.

Oil a 900g loaf tin and put the dough in the tin, pressing it in evenly. Put in a large plastic food bag and leave to rise for 1 hr, until the dough has risen to fill the tin and it no longer springs back when you press it with your finger.

Heat oven to 200C/fan 180C/gas 6. Make several slashes across the top of the loaf with a sharp knife, then bake for 30-35 mins until the loaf is risen and golden. Tip it out onto a cooling rack and tap the base of the bread to check it is cooked. It should sound hollow. Leave to cool.

Delicous sourdough molasses and honey brown bread with sweetness from molasses  and honey with hint of chocolate flavor.

Sourdough Molasses and Honey Brown Bread

300 g Bread flour

Whole wheat flour

Water

cocoa powder

g oil (light olive oil)

g salt

In a kitchen aid bowl add starter and water and mix well to this add bread flour and whole wheat flour, cocoa powder, salt, molasses, honey, oil. Knead well for about 2-3 minutes until everything combines.

Stretch and fold the dough after 1-hour interval for 3 hours.

After 7-8 hours or once dough doubled in volume you can shape it into loaf and transfer for oiled pan. You can shape them into batard then place it in banneton.

Keep the loaf inside refrigerator. Next morning pre-heat the oven 375F 190C and place the loaf in baking sheet and bake for about 40-45 minutes.

Bake until it become dark brown in color, or it registers internal temperature of 200F.

Remove the loaf from the oven and turn them out of the pan onto a rack to cool. Let them cool completely before slicing.

Delicous sourdough molasses and honey brown bread with sweetness from molasses  and honey with hint of chocolate flavor.  For detail recipes please visit, https://zestysouthindiankitchen.com/sourdough-molasses-and-honey-brown-bread/ #sourdoughbreadbaking #homemade #brownbreads

Delicious sliced warm and served with fresh butter, or used as sandwich bread the next day, this sweet molasses brown bread made with whole wheat, molasses and honey is one of our family favorites!

Sweet Molasses Brown Bread

water

Tablespoons instant yeast

molasses

Tablespoons oil

honey

whole wheat flour

bread flour

butter

Old-fashioned oats (for sprinkling on top)

In the bowl of a stand mixer fitted with a dough hook, combine the water, yeast, molasses, cocoa powder, oil, honey, salt, and 2 cups of the whole wheat flour. Mix until combined.

With the mixer running, gradually add the rest of the flour starting with the whole wheat, then adding the bread flour until the dough pulls away from the sides of the bowl (you may not need the last cup of flour). Knead for 5-7 minutes. The dough should be soft and slightly tacky.

Transfer the dough to a large, lightly greased bowl, then cover with a sheet of plastic wrap lightly sprayed with cooking spray, or cover with a light dish towel.  Let rise until doubled in size, 1-2 hours.

Punch down the dough and divide into two or three evenly-sized pieces (depending on how large you want your loaves).  Shape into tight oval loaves and place onto parchment-lined baking sheets, making sure they have space to rise without touching each other. Lightly cover with plastic wrap lightly sprayed with cooking spray or a light dish towel and let rise again until puffy and doubled in size (another 45-60 minutes).  Right before baking, you can use a very sharp razor, knife or bread-slashing lame to cut three slashes across the top of each loaf, if desired.  

Preheat the oven to 375 degrees F.  Bake the loaves for 25 minutes.  Remove from the oven and lightly brush with the melted butter, then sprinkle with the oats and bake for another 5-7 minutes, until browned and cooked through.  Cool before slicing.

Try this simple step-by-step brown bread recipe to make a seeded loaf or try one of three gorgeous variations

Brown loaf

malted grain brown bread flour flour

strong white bread flour

sachet easy-bake dried yeast (or 2 tsp Quick dried yeast)

tbsp butter

Mix your choice of brown flour with the white, the yeast and salt in a large mixing bowl. Put in the butter and rub it into the flour. Stir in the seeds if using. Make a dip in the centre of the flour and pour in almost 300ml hand warm (cool rather than hot) water, with a round-bladed knife. Then mix in enough of the remaining water and a bit more if needed, to gather up any dry bits in the bottom of the bowl and until the mixture comes together as a soft, not too sticky, dough. Gather it into a ball with your hands.

Put the dough on to a very lightly floured surface and knead for 8-10 mins until it feels smooth and elastic, only adding the minimum of extra flour if necessary to prevent the dough sticking. Place the ball of dough on a lightly floured work surface. Cover with an upturned, clean, large glass bowl and leave for 45 mins-1 hr or until doubled in size and feels light and springy. Timing will depend on the warmth of the room.

Knock back the dough by lightly kneading just 3-4 times. You only want to knock out any large air bubbles, so too much handling now will lose the dough’s lightness. Shape into a ball. Cover with the glass bowl and leave for 15 mins.

Now shape to make a tin loaf Grease a 1.2-litre capacity loaf tin (about 23 x 13 x 5.5cm) and line the base with baking parchment. Using your knuckles, flatten the dough into a rectangle about 25 x 19cm. Fold both shorter ends into the centre like an envelope, make a ¼ turn, then flatten again into the same size and roll up very tightly, starting from one of the short ends. Roll the top of the dough in extra seeds and place in the tin with the join underneath, pressing the seeds gently into the dough. Cover with a clean tea towel. Leave for 40-45 mins, or until risen about 5cm above the top of the tin.

Put a roasting tin in the bottom of the oven 20 mins before ready to bake and heat oven to 230C/210C fan/gas 8. Put the risen bread in the oven, carefully pour about 250ml cold water into the roasting tin (this will hiss and create a burst of steam to give you a crisp crust), then lower the heat to 220C/200C fan/gas 7. Bake for about 30 mins or until golden, covering with foil for the last 5 mins if starting to brown too quickly. Leave in the tin for 2-3 mins, then remove and cool on a wire rack. If you tap the underneath of the baked loaf if should be firm and sound hollow.

This whole wheat bread recipe makes two loaves of perfectly soft and fluffy homemade brown bread. It&#x27;s an easy bread recipe you will make again and again!

Whole Wheat Bread Recipe

milk (175 milliliters) (I use 2%)

(45 grams) molasses (or brown sugar)

(12 grams) salt

(28 grams) butter

(355 milliliters) warm water

(420 grams) whole wheat flour

(280 grams) all purpose flour

(7.5 grams) instant yeast

Heat the milk in the microwave until it...

Heat the milk in the microwave until it is steaming, about 1 minute on high heat, although this will depend on your microwave.

Stir in the molasses, salt, and butter. Continue...

Stir in the molasses, salt, and butter. Continue stirring until the butter is melted.

Transfer the milk mixture to the bowl of...

Transfer the milk mixture to the bowl of a stand mixer, and add the water, whole wheat flour, all purpose flour, and yeast.

Mix with the dough hook (or a wooden...

Mix with the dough hook (or a wooden spoon in a bowl if mixing by hand) until everything comes together.

After mixing for a minute or so, the...

After mixing for a minute or so, the dough should come together and clear the sides and bottom of the bowl.

If it is too wet and sticky to...

If it is too wet and sticky to clear the bottom of the bowl, add a little more flour, a couple tablespoons at a time, until the dough clears the bottom of the bowl.  It should be soft and slightly tacky to the touch, but not overly sticky.

If the dough is really dry and the...

If the dough is really dry and the flour is not completely mixing in, add a bit more water, a tablespoon at a time, until the dough comes together into a smooth ball.

Knead the dough with the dough hook on...

Knead the dough with the dough hook on low speed for 7-8 minutes (10-12 by hand) until it is smooth and elastic.

Move the dough to a lightly oiled bowl,...

Move the dough to a lightly oiled bowl, turning it to coat, and cover it tightly with plastic wrap.

Allow it to rise until doubled, about 60-90...

Allow it to rise until doubled, about 60-90 minutes.

Punch down the dough and turn it out...

Punch down the dough and turn it out onto a lightly oiled surface.

Divide it into two pieces and shape each...

Divide it into two pieces and shape each piece into a loaf.

Place each loaf into an oiled 8x4 inch...

Place each loaf into an oiled 8x4 inch bread pan and cover lightly with plastic wrap (make sure the ends aren’t trapped, you don’t want it to stop the bread from rising).

Allow the loaves to rise for 45 minutes...

Allow the loaves to rise for 45 minutes to 1 hour, or until they have almost doubled.

Preheat the oven to 400 degrees F.

Bake the loaves for 28-32 minutes, until golden...

Bake the loaves for 28-32 minutes, until golden brown.

Turn the loaves out onto a wire rack...

Turn the loaves out onto a wire rack immediately, rub the tops of the loaves with butter if desired (this makes the crust a bit softer), and cool completely before slicing.

https://mediavine-res.cloudinary.com/video/upload/ux9e4svfypxadnmqyzgj.mp4

How to make perfect, soft and fluffy, whole wheat bread from scratch.

Tender, light and fluffy Brown Bread made with all-purpose flour, whole wheat flour and yeast. This vegan Brown Bread has the perfect crust, crumb and makes for lovely toasts or bread snacks.

Brown Bread Recipe

all-purpose flour

water (or as needed)

dry active yeast (or 1 teaspoon instant yeast

sunflower oil (or melted butter)

sugar (or regular white sugar)

Warm 1 cup of water in a pan or in the microwave. The water should be lukewarm and not hot.

Add sugar and dry active yeast.

Stir to combine and let the yeast activate.

This usually takes about 10 to 12 minutes.

Proofing yeast

Sieve both the flours with salt in a large wide bowl or a large tray.

Add the proofed yeast and oil.

Mix all the ingredients.

Then begin to knead the dough.

If the dough feels sticky, add some flour.

If it feels dry, add some water.

Continue to knead for 10 to 12 minutes or until you get a smooth, supple dough which when stretched doesn&#39;t tear.

Kneading dough in a bowl

Add the flour and salt in the bowl.

On speed 1, mix the flour and salt for some seconds.

Add the yeast mixture and oil and on speed 2 knead the dough.

Continue kneading for 2 minutes and check the dough.

If it feels dry, add some warm water.

If it feels sticky, add some flour.

Continue kneading further for 2 to 3 minutes on speed 2 or till you get a smooth and pliable dough.

Kneading in a KitchenAid mixer

Rub oil or water all over the dough and keep in a covered bowl to leaven for 2 to 3 hours.

After 2 to 3 hours, remove the dough. Punch or knock back the dough with light hands and knead lightly.

Roll a single log of the dough.

Tuck the edges down on both sides of the dough log.

Place the dough log in a greased loaf pan (9x5 inches) with the tucked edges facing downwards.

Cover the loaf pan and let the dough leaven for 40 minutes or 1 hour.

Leavening dough

Preheat oven to 180 degrees C or 350 degrees F.

Bake the loaf for 35 to 40 minutes or until the bread is well browned on top and sounds hollow when tapped.

Wait for 3 to 5 minutes. While still hot, then using oven mittens, remove the loaf from the pan. Place the bread on a wire rack or tray to cool to room temperature.

Slice and serve the Brown Bread or refrigerate for later use.

Baking Brown Bread

Now you can enjoy the signature brown bread baguette from the famous Cheesecake factory at home! This copycat recipe will show you how to make a flavorful and rustic brown bread that is satisfying and delicious.

Cheesecake Factory Brown Bread

Whole wheat Flour

120 g All-purpose Flour

tsp Instant Dry Yeast

tbsp Cocoa Powder

200 ml Warm Water

tbsp Maple Syrup

tbsp Vegetable Oil

Jumbo Rolled Oats (topping)

Combine the whole wheat flour, all purpose flour, dry yeast, salt, and cocoa powder in a large bowl. Add in the warm water, maple syrup, and vegetable oil and mix well with a wooden spoon until the dough starts to come together.

Transfer the dough to a floured surface and knead by hand for around 5 minutes until the dough is smooth and pliable. The dough will be slightly tacky but when pressed the dough should spring back.

Grease a large glass bowl with butter or oil and place the dough ball inside. Cover with plastic wrap or a tight fitting lid and set aside in a slightly warm place to rise for at least 40 minutes.

Once the dough has risen, divide the dough ball in half and set one half aside.

Begin shaping the dough by flattening into a rectangle. Fold the long side of the rectangle into the middle, making sure the edges overlap.

Fold the dough in half again starting from the long side into the center and press the seam closed with the palm of your hand. You should now have a log of dough roughly in the shape of a baguette.

Top 8 brown bread recipes from across the web

The most viewed brown bread recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Traditional Irish soda bread

Bread in four easy steps

Sourdough Molasses and Honey Brown ...

Sweet Molasses Brown Bread

Brown loaf

Whole Wheat Bread Recipe

Brown Bread Recipe

Cheesecake Factory Brown Bread

Top 8 brown bread recipes from across the web

The most viewed brown bread recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Traditional Irish soda bread

Bread in four easy steps

Sourdough Molasses and Honey Brown ...

Sweet Molasses Brown Bread

Brown loaf

Whole Wheat Bread Recipe

Brown Bread Recipe

Cheesecake Factory Brown Bread

The most viewed brown bread recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine