Brown Bread
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-==== REZKONV-Recipe - RezkonvSuite v1.2
Title: Brown Bread
Categories: Bread, Yeast, Scotland
Yield: 3 LOAVES
1 1/2 kg Wholemeal flour, 3 lb
3 teasp. Dried yeast
3 teasp. Brown sugar or honey
750 ml 1 1/4 pints warm water *
2 teasp. Salt
============================ SOURCE ============================
Christopher Trotter, Scottish Cookery, p. 126
ISBN 1-84204-024-3
-- Edited *RK* 09/17/2006 by
-- Ulrike Westphal
Editor's note:
This recipe is for a very basic wholemeal brown loaf, it is quite
solid but full of flavour. If you prefer a lighter texture, use some
ordinary brown flour mixed with the wholemeal. It is a good idea to
have all the ingredients and utensils at room temperature before you
start, this will help to speed up the process.
Put the flour into a large bowl with the salt and leave it in a warm
place. Put the yeast, sugar or honey, and about 150 ml, 5 fl oz, of
the warm water into a jug. Mix to dissolve. Leave in a warm place,
with a cloth over the top, until the yeast begins to froth, this
will take about 10 minutes.
Prepare three bread tins by greasing them thoroughly Keep warm. When
the yeast is ready, pour it onto the flour and mix in; add the
remaining warm water, mixing well and eventually kneading by hand or
using a mixer with a dough hook. The texture should be moist but
should not stick to your hands. Divide into three and press into the
tins.
Cover with a cloth and put the tins in a warm place for the dough to
rise. This will take anywhere between 20 minutes and 1 1/2 hours,
depending on how warm it is. The loaves should double in size. Bake
in a hot oven, 220°C/425°F/Gas 7 until brown, this will be after
about 20 minutes*.
*Ulrike: 1800 ml and 35 minutes baking
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tagged with:
food and drink, Rezept, Brot, Backen, recipe, bread, baking
