Brown Bread
Ingredients
Directions
The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.
Make the dough
Mix wheat meal (or rye flour) with a small amount of yeast.
Add enough water to form a dough.
Knead the dough until smooth.
Let the dough rise until it has doubled in size.
Shape and bake
Shape the dough into loaves and place in a baking pan.
Bake in a preheated oven at 400°F (200°C) until golden brown.
Ensure the loaves are well soaked in the oven but not over-dried.
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.
Photo for illustrative purposes only · Contact us to use it
Explore the science
What each ingredient does
- Wheat meal (or rye flour)
- Provides the flour structure that forms the dough and holds the loaf's shape.
- Yeast
- Produces gas as it feeds on sugars, which makes the dough rise and become airy.
- Water
- Hydrates the flour so the dough can form and stretch, and adds moisture to the loaf.
The step that matters
Let the dough rise until doubled. Yeast needs enough time to produce gas and expand the dough. Stopping early leaves a dense loaf, while letting it rise too long can weaken the structure and collapse it.
“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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