English brown bread recipe

English Brown Bread recipe

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
This English brown bread recipe is a delightful treat that will transport you to the cozy tea rooms of England. With just a handful of simple ingredients, you can create a hearty and wholesome loaf that is perfect for breakfast or afternoon tea. The combination of whole wheat flour and molasses gives this bread a rich, nutty flavor that pairs perfectly with a slather of butter or your favorite jam. Whether you're a seasoned baker or a beginner, this recipe is easy to follow and guarantees delicious results every time.

Keywords: English brown bread, recipe, whole wheat flour, molasses, homemade bread

English brown bread recipe details

English brown bread recipe, recipe Rating: 4.5
Number of votes:102

Ingredients:

5-1/2 cups King Arthurwhole wheat flour

1-1/2 cups unprocessed bran

2-1/2 cups King Arthurwhite flour

1/2 cup Criscoshortening

2 packets dry yeast

1 teaspoon sugar

1-1/2 Tablespoons salt

4 cups water (more or less depending on humidity)

Instructions:

This recipe came about because I missed real English brown bread, and I experimented with the recipe until I found that nutty taste I was looking for. The dough will weigh almost 9 pounds, so forget the bread maker, and get great exercise for your hands the old-fashioned way!

Mix together brown and white flours, bran, and salt in a very large mixing bowl. Rub in shortening. Cream the yeast with the sugar and about 1/4 cup of the water, then add to the rest of the water at about 110 degrees. Make a well in the center of the flour, and add the yeast and water. Mix together to make a soft, slightly sticky dough. Knead for 10 minutes.

Return to mixing bowl, cut a large cross in the center of the dough, spray with cooking spray to keep surface moist, cover bowl with a damp towel, and place in a warm place to rise to twice its size, about 1 hour. (In the summer, I have been known to be driving around, doing my shopping, with a large bowl of bread dough sitting in my passenger seat.)

Re-knead the dough, divide into three, shape into large sausages, and put into three greased and floured 6 x 9 x 3-inch pans. Preheat oven to 450 degrees. Allow dough to rise again for about 20 to 30 minutes, until loaves reach the top of the pans. Place pans on the center shelf of the oven, and bake at 450 degrees for 15 minutes. Reduce heat to 350 degrees and bake for about another 45 minutes. When removed from pans and tapped on the bottom, the loaves should sound hollow. Allow to cool on the rack.

Like all good breads, this bread loses its really fresh taste very quickly. For that reason, and because it makes absolutely wonderful toast, I cut it into slices when it is cool, then put it into a freezer bag and freeze it. Every time you take out a slice, it has that great fresh taste. Makes 3 loaves.

Serves:20