Brown Bread

"A basic recipe for brown bread, from British chef Rosie Sykes."
photo by a user photo by a user
Ready In:
3hrs 30mins
2 loaves




  • Sprinkle the yeast on to the beer, give it a whisk and leave in a warm place.
  • Put the flour and salt in a bowl, then rub in the butter.
  • Make 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).
  • Turn out on to a floured surface and knead for five minutes, until smooth and elastic.
  • Rinse the bowl with hot water, then dry and lightly oil it.
  • Shape the dough into a ball, pop in the bowl and cover with oiled clingfilm.
  • Put in a warm place until doubled in size (up to two hours).
  • The dough should feel light and full of air.
  • Knock back the dough by tipping the sunflower seeds on top and kneading them in for a few minutes.
  • Split the dough in half and shape each into a rounded mound.
  • Place on a greased oven tray.
  • Cover with greased clingfilm and leave for 40 minutes so the dough can rise again.
  • Preheat the oven to 210C.
  • When 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.
  • The loaves may need longer, but check after half an hour.
  • When done, they'll have a good crust, feel light when you lift them and sound hollow when tapped on the base.
  • Leave to cool on a wire rack for at least 20 minutes before attempting to cut or eat.

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This is a picture of me and my husband in Portugal, climbing up above the clouds with our bikes. Right now we are travelling around the world on our bicycles, so I only pop onto Zaar occasionally, when internet connections and time allow me to. If I don't reply to a message about one of my recipes, now you know why! Our trip may take several years so if it's urgent, it's probably better for you to post in the forums ;) Good food is really important to me -- I am happy to pay extra for food that I feel is produced in a sustainable and ethical way and always try to eat using seasonal produce. When we were in the UK we rarely shopped at supermarkets, trying instead to favour small producers, although we were very lucky in that we lived in London and there was lots of choice. We also were fortunate enough to have a weekly organic veg box delivered to our door, filled with so many lovely vegetables for very little money. It really opened my horizons in terms of the variety of vegetables I eat. If you're in the UK, check out Riverford for a box supplier as they're amazing! When I'm not eating I love to take pictures and travel with my husband. <img src="">
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