Good, Palatable, Ideal Brown Bread
Ingredients
Directions
The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.
Make the dough
Combine the brown meal or flour with the compressed yeast and coarse sea salt.
Add warm water to the mixture until it reaches a dough consistency.
Knead the dough until smooth and let it rise until doubled in size.
Shape and bake
Shape the dough into loaves and place in greased pans.
Let the loaves rise again until puffy.
Bake in a moderate oven at 350°F (175°C) until golden brown.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Brown meal or flour
- Provides the main structure that holds the dough together.
- Compressed yeast
- Produces gas that makes the dough rise and become airy.
The step that matters
Let the loaves rise again until puffy. The second rise gives the loaves their final lightness. Underproofed loaves stay dense, while overproofed dough can collapse or bake up flat as the gluten structure weakens.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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