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    Brown Bread

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    Brown Bread

    Follow these simple recipes for time-honoured cakes, bread and pastries, then sit back and feel your comfort levels rise.

    • Vegetarian
    • Preparation time: 15 minutes, plus rising
    • Cooking time: 20 minutes, plus cooling
    • Total time: 35 minutes, plus rising and cooling 35 minutes

    Makes: 10 thick slices


    • 7g sachet dried yeast
    • 300ml warm water
    • 200g strong white flour, plus extra for dusting
    • 300g strong wholemeal flour
    • 1 tbsp salt
    • To finish
    • A few sunflower seeds
    • Milk to glaze
    • A few pine nuts


    1. Mix the yeast with 150ml of the water. Set aside for about 15 minutes until it begins to froth.
    2. Mix the flours and salt in a bowl. Make a well in the centre and pour in the yeast liquid. Mix into a dough, adding the remaining water as necessary (you may need a little more or less). Turn on to a floured board and knead for about 10 minutes until smooth and elastic, but not sticky. Sprinkle on more flour as needed.
    3. Put the dough in a clean bowl, cover with lightly oiled clingfilm and leave in a warm place until doubled in size (about 1 hour, although this can vary). Meanwhile, preheat the oven to 220°C, gas mark 7.
    4. 'Knock back' the dough by kneading briefly to expel the gasses. Shape into a loaf and place in a 900g loaf tin. Leave in a warm place, covered, until increased in size by half again. Brush the top of the loaf with milk and scatter with a few pine nuts and sunflower seeds. Bake for about 20 minutes or until the crust is crisp and the base sounds hollow when tapped. Cool and serve. Eat within 2 days.

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