Browned Flour Recipes

TOBLERONE SHORTBREAD WITH BROWNED FLOUR

Steps:

• To brown the all purpose flour, spread it evenly on a cookie sheet and put it in the oven about 4-5 inches from the top, on broil. Watch it at all times, so it doesn't burn but is browned. Turn the flour with a spatula several times to brown it on all sides. Let cool, and then sift.
• In a stand mixer combine the butter and fruit sugar and beat until fluffy.
• Add in the sifted browned flour, and rice flour and mix until the dough comes together.
• Chop the Toblerone chocolate bars into chunks about the size of a sugar cube, and mix into the dough.
• Spoon onto a cookie sheet and bake at 300F for 50-60 minutes.

BROWN LOAF

Steps:

• 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.

BROWNED FLOUR

Steps:

• Spread flour over bottom of shallow skillet.
• Cook over low heat, stirring constantly until evenly browned.
• Remove from skillet as soon as it reaches the coloring you want.Time may vary.
• Cool completely.
• Store in air-tight container.

BROWNED FLOUR

Steps:

• Preheat oven to 400°F.
• Spread flour in a 12-inch cast iron skillet and bake for 20-25 minutes, stirring every 7 minutes, until flour becomes a light nutty brown color, like pecan shells.
• Remove flour from hot skillet and allow to cool; store refrigerated in an airtight container for up to 8 weeks.
• Drink the water if you get thirsty (recipe needed 2 ingredients to post).

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.