Brown bread

Brown bread
Makes: 2 loaves
Prep time:
Cook time:
Total time:
  • 21 gr yeast
  • 620 gr milk
  • 15 gr sugar
  • 50 gr butter
  • 18 gr salt
  • 750 gr wholegrain flour
  • 250 gr white flour
  • 1 tbspn oatmeal
  1. Warm the milk until lukewarm. Pour the milk in a bowl, add the yeast, butter and sugar and mix well. Let the yeast wake up for 5 min.
  2. Add wholegrain flour, white flour and the salt. Knead the dough until elastic and smooth, about 6 min.
  3. Let the dough rise, covered with cling film, in a lightly floured clean bowl, in a draft free spot until doubled in size, about 90 min.
  4. Grease a cake tin and line the base with baking paper.
  5. Knead the dough briefly, shape it in to a loaf and place it in the tin. Make an incision along the top.
  6. Brush the top with some water and sprinkle the oatmeal on top.
  7. Let the bread prove, in a draft free spot and covered with cling film, until doubled again in size.
  8. Preheat the oven to 180˚C.
  9. Bake the bread for 30 min or until golden and done.
  10. Let the bread cool on a wire rack before slicing.
Stuff to know
The milk is at the right temperature when it is not hot nor cold to the touch.
To test to see if the bread is done, tap the bottom. A hollow sound should occur.
Preferably, use special bread flours when making bread.
Make individual buns.
Coat the top with seeds.
Use white flour for white bread and granary flour for granary bread.