3 hrs 30 mins
A basic recipe for brown bread, from British chef Rosie Sykes.
My Private Note
Units: US | Metric
- 1Sprinkle the yeast on to the beer, give it a whisk and leave in a warm place.
- 2Put the flour and salt in a bowl, then rub in the butter.
- 3Make a well in the centre, stir in the honey with a wooden spoon and slowly add the beer mix until it all comes together (if it's too dry, add a little warm water).
- 4Turn out on to a floured surface and knead for five minutes, until smooth and elastic.
- 5Rinse the bowl with hot water, then dry and lightly oil it.
- 6Shape the dough into a ball, pop in the bowl and cover with oiled clingfilm.
- 7Put in a warm place until doubled in size (up to two hours).
- 8The dough should feel light and full of air.
- 9Knock back the dough by tipping the sunflower seeds on top and kneading them in for a few minutes.
- 10Split the dough in half and shape each into a rounded mound.
- 11Place on a greased oven tray.
- 12Cover with greased clingfilm and leave for 40 minutes so the dough can rise again.
- 13Preheat the oven to 210C.
- 14When risen, dust with flour or brush with beaten egg, sprinkle with poppy and sesame seeds, and bake at the top of the oven for about 30 minutes.
- 15The loaves may need longer, but check after half an hour.
- 16When done, they'll have a good crust, feel light when you lift them and sound hollow when tapped on the base.
- 17Leave to cool on a wire rack for at least 20 minutes before attempting to cut or eat.
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Nutritional Facts for Brown Bread
Serving Size: 1 (1248 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 1844.3
- Calories from Fat 325
- Total Fat 36.2 g
- Saturated Fat 14.6 g
- Cholesterol 53.4 mg
- Sodium 5974.4 mg
- Total Carbohydrate 324.4 g
- Dietary Fiber 13.0 g
- Sugars 42.6 g
- Protein 44.8 g