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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.
- Preparation time: 15 minutes, plus rising
- Cooking time: 20 minutes, plus cooling
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Total time:
35 minutes, plus rising and cooling
Makes: 10 thick slices
Ingredients
- 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
Method
- Mix the yeast with 150ml of the water. Set aside for about 15 minutes until it begins to froth.
- 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.
- 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.
- '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.
Comments
This recipe was first published in Sun Feb 01 00:00:00 GMT 2004.
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