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Bread

English Brown Bread

A loaf of bread made from equal parts unbolted meal and fine flour, baked until brown.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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English Brown Bread

Ingredients

Directions

Prepare

  1. Mix the unbolted meal with an equal measure of fine flour.

  2. Make the mixture into a dough as directed for white household bread.

Shape and bake

  1. Shape the dough into loaves.

  2. Bake until the loaves are brown and cooked through.

Recipe from a historical cookbook (Internet Archive).

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

Unbolted meal
Adds coarse bran and wholemeal texture, giving the bread its brown colour and earthy flavour.
Fine flour
Provides the gluten network that gives the dough structure and lets the loaves rise.

The step that matters

Bake until the loaves are brown and cooked through. Bread with a high proportion of coarse meal can look done on the outside while the centre is still moist and doughy. Baking until the crust is well browned and the interior is fully set ensures the starch is gelatinised and the loaf is safe and pleasant to eat.

“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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