Brown bread

Name: Brown bread
Yield: To Make Three 450- g (1-lb) Loaves and Six Rolls
Cuisine: Northern Europe
Ingredients: 900 g (2 lb) 81% wheatmeal flour; 450 g (1 lb) 100% wholemeal flour, preferably coarse ground; 25 g (1 oz) fresh yeast or 20 g (2/3 oz) dried yeast; 25 g (1 oz) fresh yeast or 20 g (2/3 oz) dried yeast; 2 level tablespoons brown sugar; 2 level tablespoons salt; 15 g (½ oz) butter, melted; 850 ml (1½ pints) water, a few degrees hotter than hand hot

Preparation info

To Make
Six
450- g 1- lb ) Loaves and Rolls

Difficulty
Easy

Appears in

British Cooking

By Caroline Conran

Published 1978

About

Ingredients

900 g (2 lb) 81% wheatmeal flour
450 g (1

Europe
United Kingdom
Bread
Vegetarian

Method

Mix the two kinds of flour in a large bowl and put in a warm place - a very low oven or on a gently heated grill until the bowl is becoming warm to the touch.

Dissolve the yeast in a cup with a few tablespoons of warm water, add a pinch of sugar and leave in a warm place (not hot or it will kill the yeast) until it becomes frothy.

Dissolve the salt and brown sugar in the remaini