Ballymaloe Brown Yeast Bread*

Name: Ballymaloe Brown Yeast Bread*
Cuisine: Ireland
Ingredients: 350–425 ml/12–15 fl ozs/1½-2 scant cups water at blood heat (mix yeast with 150 ml/5 fl ozs/ generous ½ cup lukewarm water approx.); 1 teasp. black treacle; 30 g/1 oz fresh yeast sesame seeds (optional); 5 g/1 teasp./1 American teasp. salt; 1.5 kg/3½ lbs/11¼ cups wholemeal flour; 1.4 L/2½ pints/50 fl ozs approx. water at blood heat (mix yeast with 290 ml/½ pint/10 fl ozs lukewarm water); 20 g/1 tablesp./4 American teasp. salt; 1–2 well rounded teasp. black treacle; 55–110 g/2–4 ozs/½-1 cup yeast sesame seeds (optional); 450 g/1 lb/scant 3 cups wholemeal flour

Preparation info

Difficulty
Easy

Appears in

Simply Delicious

By Darina Allen

Published 1989

About

When making Ballymaloe Brown Yeast Bread, remember that yeast is a living fungus. In order to grow, it requires warmth, moisture and nourishment. The yeast feeds on the sugar and produces carbon dioxide which makes the bread rise. Hot water will kill yeast. Have the ingredients and equipment at blood heat. The yeast will rise on sugar or treacle. At Ballymaloe we use treacle. The dough rises more rapidly with 110 g/4 ozs yeast than with only 55 g/2 ozs yeast.

The flour we use is sto

Ingredients

Europe
Ireland
Bread
Vegan

Ingredients

Method