Brown Bread Recipe
This Brown Bread is simply delicious. This is my husbands favorite breakfast and it often gets wolfed down even before it reaches the dining table! They are just too yummy. Try this Brown Bread recipe for yourself!
Ingredients
cups stone ground whole wheat flour
1 1/2 teaspoons baking soda
2 cups buttermilk, sour milk, or sweet milk
2 cups white flour
1 1/2 teaspoons salt
1 1/2 tablespoons butter
1/2 tablespoon sugar
Directions
Rub the butter into the flour.
Mix the whole wheat flour thoroughly with the white flour, salt, and soda.
Add all the other dry ingredients.
Make a well in the center and gradually mix in the liquid.
Stir with a wooden spoon.
You may need less, or more, liquid a lot depends on the absorbent quality of the flour.
The dough should be soft but manageable.
Knead the dough into a ball in the mixing bowl with your floured hands.
Put it on a lightly floured baking sheet and with the palm of your hand flatten out in a circle that is 1 1/2 inches thick.
With a knife dipped in flour make a cross through the center of the bread so that it will easily break in quarters when it is baked.
Bake at 425° for 25 minutes, reduce the heat to 350°, and bake a further 15 minutes.
If the crust seems too hard, wrap the baked cake in a damp tea cloth and leave standing upright until it is cool.
The bread should not be cut until it has set about 6 hours after it comes out of the oven.
The butter makes the bread nice and brittle.
Mix the whole wheat flour thoroughly with the white flour, salt, and soda.
Add all the other dry ingredients.
Make a well in the center and gradually mix in the liquid.
Stir with a wooden spoon.
You may need less, or more, liquid a lot depends on the absorbent quality of the flour.
The dough should be soft but manageable.
Knead the dough into a ball in the mixing bowl with your floured hands.
Put it on a lightly floured baking sheet and with the palm of your hand flatten out in a circle that is 1 1/2 inches thick.
With a knife dipped in flour make a cross through the center of the bread so that it will easily break in quarters when it is baked.
Bake at 425° for 25 minutes, reduce the heat to 350°, and bake a further 15 minutes.
If the crust seems too hard, wrap the baked cake in a damp tea cloth and leave standing upright until it is cool.
The bread should not be cut until it has set about 6 hours after it comes out of the oven.
The butter makes the bread nice and brittle.
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