Brown Bread Recipe

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Brown Bread Recipe

This section contains bread recipes, both for breadmakers and old fashioned loaf baking. You can also find recipes for rolls, muffins, bagels, cornbread and more. In fact, there are enough bread recipes to start your own bakery!

Tips for Baking Bread

Start as early as you can, it will take aprox. 1.5 hours for the dough to double its size.
Make sure your water is the correct temperature, ideally 40-46 deg C (105 deg F to 115 deg F).
If the water is too warm it will kill the yeast, too cold and the yeast will not rise correctly.

Don't try to rush things, wait for the dough to rise properly before putting it in the oven.

Kneading the Dough

Dust your work area with flour, place the dough on the surface and dust with more flour.

Start from the part of the dough closest to you and use the heel of your hands to push down and away from you.
Turn the dough 90% and take the far end of the dough and fold it in towards you.
Push it down and away from you. Repeat this process until the dough feels smooth and stretchy and no longer sticks to your fingers.

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Brown Bread

Ingredients

1 cup yellow cornmeal
1 cup rye flour
1 cup whole wheat flour
2 tsp baking soda
1 tsp salt
1 cup black raisins or currants
2 cup buttermilk
3/4 cup dark unsulfured molasses

Preparation

Mix cornmeal and flours in a large bowl with the baking soda, salt,
and raisins. Beat together liquids in a separate bowl. Vigorously
blend liquids into dry ingredients with a wooden spoon, then pour
into two well-greased or buttered one-pound coffee cans. Butter two
6" squares of foil and tie around the tops of the coffee cans with
string. Place on a rack in a closely covered pot, pour 2" of water
into the pot, and weight down the cover for a tight seal and steam
for three hours. Do not open the pot until at least two hours have
passed. Let cool 20 minutes before unmolding.

Servings: 16