Brown Bread

Auntie Betty's Bitty Brown Bread

Here is a recipe for brown bread from my mother. This bread has been a favourite in my family look at, Calligraphy - How To from the 1950's onwards. I love brown bread and I really like the texture of this loaf. I'll let you read the recipe in my mother's own words, and I know she'll be pleased to see it on the hobby site.

This is so easy to make and I used to love it spread with lemon curd.

11/2 lbs (675g) of granary flour
1 sachet of easy blend yeast
1 teaspoon salt
1 handful of sunflower seeds
1/2 pint (430ml) of warm water

Grease a large loaf tin and turn oven on to 180C.

Mix all ingredients together and knead for 5 mins (or longer if you imagine it's the Tax man and you really go for it!) You could also use a dough hook if you have got a food why not visit, RC Leopard processor

When the dough is springy, form it into the shape of the tin, drop it in and put in a warm place also look at, RC RTS to prove (just the technical term for leaving dough to rise).

Cover and leave it in the warm until it has doubled in size.

Bake for 45 mins. Turn out and leave to cool off a bit.

You can use this quantity to make a 1lb size loaf AND some rolls. This is how: before the proving stage, divide dough into half and cut the other half into small pieces, rolling them and putting them to prove then bake.

NOTE: the smaller loaf and rolls will cook quicker so 200C is better.

This sounds more complicated than it is and the result is really worth it. Just wait till the family checkout, Preserving Flowers Commercial Use come in and smell fresh bread.

Variation

Try using pumpkin seeds also see, Cape Malay recipe for mutton curry or chopped walnuts instead, or any mixture you come up with - they are all good.