Brown Nut Bread Recipes

100% WHOLE WHEAT BREAD WITH NUTS AND SEEDS

Steps:

• In a medium bowl combine all ingredients. Mix until you have a fairly shaggy dough. Let it rest for 20 minutes, covered. Then, knead the dough until it is fairly smooth. Allow the dough to rise, covered, for two hours, until it is nearly doubled in bulk.
• Gently deflate the dough (I just pressed down on it with my fingertips about ten times). Shape it into a log and place it into a lightly greased 8 1/2" x 4 1/2" bread pan. Cover the pan with a clear shower cap (or lightly greased plastic wrap) and let it rise for another 2 hours, until the dough has crowned 1" to 2" over the rim of the bread pan.
• Bake the bread in a preheated 350 degree oven for 40 minutes. (Mine was done at about 35 minutes, so make sure not to over bake). Place a piece of aluminum foil over the top of the pan for the final 20 minutes of baking to make sure the top crust doesn't burn.

HOMEMADE BROWN BREAD

Steps:

• In a bowl, combine first four ingredients. Cool to 110°-115°. In a bowl, dissolve yeast in warm water. Sprinkle with sugar. Add oat mixture, brown sugar, molasses and 3 cups flour; mix well. Stir in enough remaining flour to form a soft dough., Turn onto a floured surface and knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl; turn once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Divide in half; shape into loaves. Place in two greased 9x5-in. loaf pans. Cover and let rise until doubled, about 30-45 minutes. , Preheat oven to 375°. Bake 30-35 minutes or until golden brown. Remove from pans to wire racks to cool. Brush with butter.

BROWN NUT BREAD

Steps:

• In a large bowl stir together flours, soda, and salt, set aside.
• In separate bowl combine eggs, buttermilk, molasses, honey and citrus peel, add to dry ingreadients, stirring'til blended.
• Stir in nuts and raisins.
• turn into two greased 8 x 4 x 2 inch loaf pans.
• Bake in 350 degree oven for 55 minutes, covering with foil the last 15 to 20 minutes.
• Remove from pans and cool on wire rack.

OLD-FASHIONED BROWN BREAD

Steps:

• In a large bowl, pour boiling water over oats. Stir in butter and molasses. Let stand until mixture cools to 120°-130°, stirring occasionally., In another bowl, combine 3-1/2 cups flour, yeast and salt. Beat in oat mixture until blended. Stir in enough remaining flour to form a soft dough., Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Turn onto a lightly floured surface; divide in half. Shape into loaves. Place in two greased 9x5-in. loaf pans. Cover and let rise until doubled, about 30 minutes., Meanwhile, preheat oven to 375°. Bake 35-40 minutes or until golden brown. Remove from pans to wire racks to cool.

BROWN NUT BREAD

Steps:

• Stir together the flours, baking soda and salt.
• In another bowl, mix eggs, sour milk, molasses, honey, and orange peel.
• Add to dry ingredients; stir until well mixed.
• Fold in nuts and raisins.
• Place into 2 greased 8in loaf pans.
• Bake at 350* for about 55 minutes, until pick comes out clean.
• Cool in pan 10 minutes, remove and cool completely.

BROWN SUGAR BANANA NUT BREAD I

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan.
• In a large bowl, cream together the butter and sugar until light and fluffy. Stir in the eggs one at a time, beating well with each addition. Stir in vanilla and banana. In a separate bowl, sift together flour, baking powder, and salt.
• Blend the banana mixture into the flour mixture; stir just to combine. Fold in walnuts. Pour batter into prepared pan.
• Bake in preheated oven for 1 hour, until a toothpick inserted into center of loaf comes out clean.