Name: Brown Bread
Yield: Makes 20 Rolls/1 Loaf
Ingredients: 15 g/½ oz/1 tbsp butter; 2½ tsp salt; 185 ml/6½ floz/¾ cup water; 165 g/5½ oz/1 cup fermenté; 335 g/11½ oz multigrain bread flour such as Granary (1 cup white bread flour + 1 cup stoneground wholewheat flour + ⅓ cup whole wheat flakes); 15 g/½ oz/1 tbsp fresh yeast

Preparation info

Makes 20 Rolls /
1
Loaf

Difficulty
Easy

Appears in

Formulas for Flavour

By John Campbell

Published 2001

About

Ingredients

15 g/½ oz/1 tbsp fresh yeast
335

Method

Dissolve the yeast in the water. In a food mixer with dough hook, place the flour, fermenté and butter. Pour in the yeasty water and mix to a solid dough. Mix on low for 4 minutes. Add the salt, then mix on medium speed for a further 2 minutes.

Remove the dough from the mixer and place in a bowl. Cover with a damp towel and leave until the dough has risen by two-thirds of its original s