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Sliced brown bread on the table.
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Brown Bread Recipe

There is nothing like homemade bread especially when it's heart-healthy like this brown bread. Perfect for your breakfast toast, sandwiches, or simply with a smear of butter and jam.
Course Bread, Breakfast
Cuisine American, European, other
Keyword bread, loaf, sandwich, white
Prep Time 30 minutes
Cook Time 45 minutes
Proofing Time 2 hours
Total Time 3 hours 15 minutes
Servings 10 slices
Calories 163kcal
Cost $5

Equipment

Ingredients

Yeast mixture

  • ½ cup Lukewarm water 110°F
  • 2 tsp Instant dry yeast (or 21 g fresh yeast)
  • 1 tbsp Honey or sugar

Dough

  • 1 cup Hot whole milk
  • 2 cups Whole wheat flour
  • ½ cup Bread or All-purpose flour maida
  • 2 tbsp Butter soft, room temperature
  • 1 tbsp Salt
  • 2 tbsp Milk for brushing the bread

Instructions

  • Autolyze - In a bowl of a stand mixer combine the whole wheat and bread flour. Add the hot milk and combine well. Leave it to soak for 30 minutes until the mixture becomes lukewarm.
    Pro tip - soaking the flour in the hot liquid will soften the gluten and give a softer texture to our bread.
  • Yeast mixture - In a bowl or measuring cup, combine warm water, honey, and yeast. Set it aside for 5 minutes - until foamy
    Pro tip - the water must be barely warm, close to room temperature. If it's hot, it will kill the yeast and your bread won't rise)
  • Combine - After 30 minutes, add the yeast mixture to the flour mixture and combine well on medium-high speed. Then add the salt and butter and knead for 2 minutes more.
  • Knead - Once all the flour and butter have been incorporated, turn the speed to medium and knead for 5 to 7 minutes.
    Pro tip - the dough will be soft, elastic, and slightly sticky. Do not be tempted to add more flour as it can make the loaf dense.
  • Rise - Transfer the dough to an oiled bowl and cover with a damp kitchen cloth. Leave to rise for one hour or until doubles in volume.
    Pro tip- You can also let the dough rise in the fridge overnight.
  • Shape - Transfer the dough to a lightly floured surface. Spread the dough into a rectangle. Fold the two sides to the center. Roll the dough from the top end to the bottom end. Pinch the seams together.
    Pro tip - It is important to make a nice tight package to get an airy texture to the bread.
  • Rise - Place the rolled dough into the greased 8 x 9 x 4 loaf pan seam side down. Let rise in a warm place for 45 to 60 minutes or until almost it doubles in volume.
  • Oven - Preheat the oven to 390°F / 200°C/ Gas Mark 6
  • Bake - Brush the top of the bread with milk. Then, bake the loaf for 35 to 45 minutes until golden brown.
    Pro tip - If the top of the loaf starts to get too dark tent it with a piece of aluminum foil.
  • Cool - When baked cool in the pan for10 minutes then invert onto wire racks to cool completely.

Nutrition

Calories: 163kcal | Carbohydrates: 26g | Protein: 5g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 15mg | Sodium: 565mg | Potassium: 128mg | Fiber: 4g | Sugar: 2g | Vitamin A: 125IU | Calcium: 21mg | Iron: 1mg