Brown Bread
- 20m Prep Time
- 45m Cook Time
- 1h 5mReady In
A homemade brown bread made with a pre-ferment for flavor and texture. It uses a mix of white and wholemeal flours for a wholesome loaf.
Ingredients
- 5/9 lbs white bread flour
- 10/13 lbs warm water
- 1/14 oz fresh yeast
- 3 8/15 oz white bread flour
- 1/3 lbs wholemeal/wholewheat bread flour
- 2/11 oz fresh yeast
- 2/11 oz fine/table salt
- butter or oil for greasing
Nutrition (per serving, estimated)
Estimated based off 7 of 8 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 107 mg
- Iron: 18.9 mg
- Magnesium: 217 mg
- Phosphorus: 664 mg
- Potassium: 646 mg
- Zinc: 6.18 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 5/9 lbs white bread flour
- 10/13 lbs warm water
- 1/14 oz fresh yeast
- 3 8/15 oz white bread flour
- 1/3 lbs wholemeal/wholewheat bread flour
- 2/11 oz fresh yeast
- 2/11 oz fine/table salt
Prepare
- butter or oil, for greasing
Let's Cook
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Step 1.
Mix the pre-ferment ingredients (250g white bread flour, 350g warm water, 2g fresh yeast) together thoroughly until you have a sloppy batter. Cover and leave in the refrigerator for 8–12 hours or overnight.
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Step 2.
Add the dough ingredients (100g white bread flour, 150g wholemeal bread flour, 5g fresh yeast, 5g salt) to the pre-ferment and mix until there are no dry patches of flour. Knead the dough on a lightly floured surface until smooth and stretchy, about 10 minutes. Cover and leave to rise at room temperature for about 2 hours, giving the dough a fold after the first 20, 40 and 60 minutes.
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Step 3.
Grease a 1kg loaf tin (or two 500g tins) with butter or oil, or dust a large proving basket with flour. Shape the dough to fit and place it seam-side down in the tin or seam-side up in the basket. Cover and leave to rise at room temperature for a further 2 hours. Meanwhile, heat the oven to 240°C/220°C fan/475°F/gas 8–9 with a baking stone or baking sheet in place if you are using a basket.
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Step 4.
Either place the loaf tin in the oven, or carefully turn the dough out of the proving basket onto a well-floured peel and slide it onto the baking stone. Bake for about 45 minutes, until the loaf is deep golden brown and sounds hollow when tapped on the bottom. Transfer to a wire rack to cool completely before slicing.