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

Cook Time 45

Proofing Time 2

Total Time 3 15

Servings slices

Calories 163kcal

Cost $5

Equipment

Mixing bowl
Measuring Cups
Measuring Spoons
Spatula
Loaf Pan
Baking tray
Oven

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

US Customary - Metric

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