Homemade Brown Bread Recipes

EASY BROWN BREAD RECIPE

Steps:

• Grease a 2lb loaf tin and lightly dust it with flour. Shaking off any excess flour. Leave to one side.
• Add the tepid water into a large jug. Add the fresh yeast. Give it a gentle mix.
• Place the flour into a large mixing bowl. Add the salt, sugar, and cubed butter.
• Using your finger tips, rub in the butter until the mixture looks like fine breadcrumbs.
• Make a well in the centre and add the yeast liquid. Bring everything together until a rough dough is formed. Ensure there are no clumps of flour left to mix. Do not be tempted to add more water. This is a slightly sticky dough.
• The dough will look a little rough. But don't worry about that at this time.
• Cover the bowl with a pan lid or cling film. Leave in a warm place for 30 mins to allow the dough to develop a little.
• Knead the dough on a lightly floured service until you have a nice smooth finish. This can take about 5 mins.
• Place the dough back in the bowl. Cover again and leave in a warm place until doubled in size. This may take about an hour or so. It will take longer to rise if your kitchen is a little cooler.
• Tip the dough onto a lightly floured surface. Very gently fold over the edges of the dough to a size that will fit your prepared loaf tin. Taking care NOT to knock out any air from the dough.
• Carefully place the dough into the loaf tin. Dust with flour and lightly cover with a clean cloth or cling film.
• Leave to rise in a warm place until the dough has doubled in size. This may take about an hour or so depending on how warm your kitchen is.
• About 20 mins before your loaf is ready to bake. Turn the oven on and preheat to 200 deg c.
• It's crucial that your oven comes up to temperature before you bake. It can make the difference between success and failure. Investing in an oven thermometer will be one of the best things you can do.
• Before you place the bread in the oven to bake, use a serrated knife and carefully cut slashes in the top of the dough. Taking care not to cut too deep.
• Bake for 40 mins or until baked. The crust should have a deep golden colour. For a dark brown loaf leave to bake a little longer.

BOSTON BROWN BREAD

Steps:

• Move a rack to the bottom third of the oven and heat the oven to 325 degrees F.
• Spray the insides of the cans with nonstick spray and place set a deep 3-quart oven-safe pot. Begin heating enough boiling water to come halfway up the sides of the cans when poured into the pot.
• In a medium mixing bowl, whisk together the wheat flour, rye flour, cornmeal, baking soda, baking powder, salt and allspice. Add the molasses, buttermilk, vanilla and zest and whisk to combine. Divide the mixture evenly between the prepared cans. Cover the top with a double thickness of aluminum foil and tie securely with string. Pour the boiling water into the pot. Carefully place in the oven and bake for 1 hour and 15 minutes or until the edges of the bread begin to pull away from the sides of the cans. Remove the cans from the pot of water, uncover, place on a cooling rack and cool 1 hour before removing bread from the cans. Serve with baked beans or slice, toast and serve with cream cheese.

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.

BASIC HOMEMADE BREAD

Steps:

• In a large bowl, dissolve yeast and 1/2 teaspoon sugar in warm water; let stand until bubbles form on surface. Whisk together remaining 3 tablespoons sugar, salt and 3 cups flour. Stir oil into yeast mixture; pour into flour mixture and beat until smooth. Stir in enough remaining flour, 1/2 cup at a time, to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, 8-10 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, 1-1/2 to 2 hours., Punch dough down. Turn onto a lightly floured surface; divide dough in half. Shape each into a loaf. Place in 2 greased 9x5-in. loaf pans. Cover and let rise until doubled, 1 to 1-1/2 hours., Bake at 375° until golden brown and bread sounds hollow when tapped or has reached an internal temperature of 200°, 30-35 minutes. Remove from pans to wire racks to cool.

BROWN BREAD

Steps:

• Mix together the warm coffee and brown sugar in a small pitcher. Mix in the yeast and set aside for a couple minutes to bloom.
• In the bowl of an electric mixer, mix together the bread flour, whole-wheat flour and cocoa powder. Add in the coffee/yeast mixture, as well as the honey, butter and molasses. With the dough attachment, mix on medium until a ball begins to form, about 2 minutes. Reduce the speed to low and knead for an additional 6 minutes.
• Grease a large bowl with olive oil; put the dough in it and cover with plastic wrap. Place in a warm spot in the kitchen and let rise until doubled in size, about 2 hours.
• Divide the dough in half, form into 2 tight balls and put on a baking sheet. Drizzle the tops with olive oil and cover very loosely with plastic wrap. Allow to rise again for 45 minutes to 1 hour.
• Preheat the oven to 375 degrees F.
• When the dough is ready, remove the plastic wrap. With a serrated knife, cut an X in the top of each round. Carefully transfer the dough to two 10-inch cast-iron skillets. Place both skillets on the center rack of the oven and bake until the crusts are browned and the centers are set, about 30 minutes. Transfer to a cooling rack and allow to cool for at least 15 minutes before slicing.

BROWN BREAD

Steps:

• Mix the yeast, sugar, and 1/4 cup of warm water.
• Let sit for 5 minutes.
• (Yeast is good if it foams!) In large bowl combine water, salt, molasses, and Crisco.
• Stir until salt dissolves.
• Add the yeast mixture and stir well.
• Sift in 6 cups of flour and stir until mixed well.
• Keep adding flour until mixture becomes too hard to stir.
• Flop the dough onto a well floured surface and knead 6-8 minutes.
• Place dough in large greased bowl, cover, set in warm place and let raise until double in size.
• Punch dough down and with greased hands form into 3 loaves and place in greased loaf pans or form into approx.
• 48 rolls and place in greased pans.
• Preheat oven to 350.
• Let formed dough rise.
• Cook in preheated oven at 350 for 40-45 minutes.
• Let bread/rolls sit in pans for 5-10 minutes then finish cooling on wire racks.
• Brush butter over the tops and ENJOY!

HOMEMADE BROWN BREAD

Steps:

• In a bowl, combine the 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. Add 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 9-in. x 5-in. loaf pans. Cover and let rise until doubled, about 30-45 minutes. Bake at 375° for 30-35 minutes or until golden brown. Remove from pans; cool on wire racks. Brush with butter. Yield: 2 loaves.

IRISH BROWN BREAD

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Lightly grease a baking sheet.
• Mix all-purpose flour, sugar, baking powder, baking soda, and salt in a bowl.
• Cut butter into flour mixture with a pastry blender or 2 knives until the mixture forms fine crumbs.
• Stir whole-wheat flour and quick-cooking oatmeal into the butter mixture.
• Gently stir yogurt into the oatmeal mixture. If mixture is too dry to hold together, add 1 teaspoon milk at a time, just until dough holds together; it should not be sticky.
• Turn the dough out onto a lightly floured work surface; knead gently about 5 times to form a ball.
• Place the dough in the center of the prepared baking sheet; cut a large 'X' in the top of the loaf.
• Bake in preheated oven until well browned, about 40 minutes; transfer to a rack to cool. Bread can be served warm or cold.

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.