Ballymaloe Brown Bread (Zwt-8)
photo by diner524
- Ready In:
- 1hr 45mins
- Ingredients:
- 5
- Yields:
-
1 Large Loaf
- Serves:
- 1
ingredients
- 4.92 ml molasses (or treacle)
- 28.34 g fresh active dry yeast, crumbled (or a 1/4-oz packet active dry yeast)
- 1182.95 ml whole wheat flour, stone-ground (or 4 1/2 cups stone-ground whole wheat flour mixed with 1/2 cup white flour)
- 4.92 ml sea salt (fine grind)
- canola oil, for greasing (or sunflower oil)
directions
- Dissolve the molasses or treacle in 2/3 cup warm water in a sml bowl. (Around 100F is ideal) Grant calls it “blood heat” & notes the easiest way to obtain this temp (w/o a thermometer) is: Bring 1 cup of water to a boil, add 3 cups of cold water. Stir in the yeast & set aside for 8-10 minutes (or until the yeast begins to froth).
- Put the flour into a lrg bowl & mix in the salt.
- Lightly grease a lrg non-stick loaf pan w/oil.
- Make a well in the flour, pour in the yeast mixture & let it sit for a minute. Pour in about 1 1/4 cups warm water (see above), then form your hand into a rigid claw & stir the liquid into the flour slowly but steadily in a spiral motion (starting in the middle & working outwards to the rim of the bowl). The dough should be soft & too wet to knead (add water as necessary).
- Let the dough rest in bowl in a warm place for about 15 minutes.
- Transfer the dough to the greased loaf pan, cover loosely w/a damp towel & set in a warm place to rise for about 20 minutes. (“The bread should be what we call ‘proud,’” says Tim Allen, “just beginning to peer over the top of the pan.”)
- Meanwhile, preheat the oven to 450°F.
- Bake the bread for 20 minutes, then lower the oven temp to 400F & bake for 35-45 minutes more. If you like a crisp crust, remove the bread from the pan about 10 minutes before it is done, then return it to the oven (placing it upside down directly on the oven rack to finish cooking).
Reviews
-
Great quick and easy bread to bake!! I made 1/3 of the recipe and used my mini loaf pan and it was the perfect size for the two of us. This gets 5 stars just because I loved how easy it was to get the perfect temp. for proofing the yeast, worked like a charm. I used King Arthur Whole Wheat flour, so it was a nice light wheat bread. Thanks for sharing the recipe. Made for your win in the football pool!!! Congrats!!!
RECIPE SUBMITTED BY
twissis
Iceland
I am an American transplanted from Dallas to Iceland by marriage to a native Icelander & I retired to become his "Kitchen Queen". We love to entertain our family & friends, so I have an eclectic collection of recipes. I especially love simple, easy-fix, flexible & make-ahead recipes - BUT also like challenging myself on occasion. I enjoy baking & food photography. I am devoted to the "More is Always Better Principle" & apply it liberally to bacon, butter & garlic. I can have ingredient issues due to availability here in Iceland & my DH is medically diet-restricted from some ingredients as well. Either situation might require me to modify a recipe, but I will do my best to be true to your recipes & fair/honest in my reviews. Mary Pat (aka twissis)