Brown Yeast Bread Recipe
Last updated 22-Mar-2001
Introduction
This is a recipe for the Brown Yeast Bread, as served by Evelyn almost every day. Like the Brown Soda Loaf it is very easy to make, but is not so commonly baked. This version of the recipe is taken from Darina Allen's book "Simply Delicious" which contains many recipes for Irish dishes all of which are simple to cook and delicious to taste. This book (ISBN 0-7171-1687-5) is the source of the two photographs of the loaves of brown bread used in these recipes.
Ingredients
This recipe is for one one-pound loaf; Darina also give quantities for four loaves.
- 16 oz = 450 g whole wheat flour
- 1 level teaspoon salt
- 1 level teaspoon black treacle
- Sesame seeds (optional)
- 1 oz = 25 g baker's yeast (or ½ oz = 12 g dried yeast).
- 12 to 15 fl oz = 350 to 425 ml water - at blood heat, 40°C
........Mix yeast with 5 fl oz = 150 ml of this water
- Oven Temperature: preheat to gas mark 8 = 450°F = 230°C
- Tin size: 5 by 8 inch = 13 by 20 cm rectangular loaf tin.
Method
- Mix the flour with the salt, and warm it very slightly by placing it in the oven at the very beginning of pre-heat.
- In a small bowl mix the treacle with some of the water 5 fl oz = 150 ml, and crumble in the yeast. Put the bowl in a warm postion, such as the back of the cooker.
- Grease the bread tin and put it to warm, and also warm a clean tea-towel.
- Look to see if the yeast is rising. it will take 5 minutes approximately to do so, and will have a creamy and slightly frothy appearance on top. Dried yeast may take a little longer to rise.
- When ready, stirr it well and pour it, with most of the remainng water into the flour to make a wettish dough. The mixture should be too wet to knead.
- put the mixture into the greased warmed tin, and sprinklw with sesame seeds if you like.
- Put the tins back in the same position as used previously to raise the yeast. Put the tea-towel over the tin.
- In 20 minutes approximately, the loaf will have risen by twice its original size.
- Remove the tea-towel, and bake the loaf in the hot oven for 45 to 50 minutes, or until they look nicely browned and sound hollow when tapped.
- Darina usually removes the loaves from the tins about 10 minutes before the end of cooking and puts them back into the oven to crisp all round, but if you like a softer crust there is no need to do this.
If you have the tins, it is probably just as easy to make four loaves as one, and store the surplus loaves in the freezer.
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