I love reading feedback from my readers and once in a while I also get requests for things you would love to see me make. One such request was from Ciiku who sent me this via my page.
“Hi, I love your blog. I’m tired of supermarket/local brown breads and would like to start making my own. Please make one starting from scratch”
Thank you Ciiku for your request for it pushed me to try out a recipe for homemade brown bread. It took a while for me to actually test this recipe out because I had a hard time finding the wholemeal flour. Months later as I was busy wandering the supermarket aisles I finally found the wholemeal flour.
After my research on brown breads, I learnt that you can choose to combine wholemeal flour with all purpose flour and that is what I did. I am yet to try a recipe with just the wholemeal flour but when I do, I’ll definitely share the recipe.
Another thing is bread making is pretty therapeutic, with all the kneading needed. It’s a cool way of releasing tension while getting a workout 🙂
Just a handful of ingredients needed.
I used milk in this recipe but you can substitute for water in case you are lactose intolerant.
I believe I have shared this before when I posted a how to on pizza dough. Whenever you are working with yeast, active dry yeast to be specific it’s always good to activate it in warm liquid. The liquid should just be warm to the touch, if it’s too hot the yeast will die.
In a huge bowl, I added the warm milk , sugar and the yeast.
Stir it all up.
Let the mixture stand for about ten minutes to activate the yeast. You’ll know the yeast is activated when it is foamy.
Add some salt for seasoning.
And some oil.
Combine the wholemeal together with the all purpose flour and add the mixture into the milk.
Add the flour a handful at a time as you stir with a wooden spoon.
Transfer the dough onto a clean floured surface and get to kneading. Sprinkle additional flour if needed to reduce the stickiness.
This is where the biceps workout begins. Knead the dough for 7 minutes, I even used a timer to ensure I do the whole 7 minutes. The kneading helps to stretch the gluten in the flour.
Once done, your hands will look clean and the dough will no longer be sticky.
Covered with some cling film or a clean clear bag, set the bowl in a warm place with no draft.
Let the dough rise for 1 hour or until it doubles in volume.
After an hour of proofing, the dough has doubled.
Now punch down the dough and shape into a log/loaf to fit your loaf tin.
In a greased loaf tin, put the shaped dough.
I know the waiting time may be long but as the dough is rising you can choose to be making dinner or even relax and watch your favourite program.
This is how my risen loaf looks like.
Now pre heat the oven at 375°F or 190°C.
Brush some little milk over the top of the loaf. You can also use melted butter.
For an aesthetic touch you can use a sharp knife to make some cuts across the top of the loaf.
Bake at the same temperature for 40-45 minutes or until the bread is risen and golden brown in colour.
To test if the bread is cooked, tip the loaf onto a cooling rack and tap the base of the bread, if it sounds hollow then it is done.
Once cool, slice it up and enjoy as if or with your favourite spread.
Such a welcome change from the store bought bread and might I add the aroma that fills your house when baking this baby, nothing short of amazing.
So what are you waiting for? Bake some bread, delicious and you are a hundred percent sure of what is in it.
What recipe would you love to see me make?