BOSTON BROWN BREAD
Provided by Alton Brown
Categories side-dish
Time 2h30m
Yield 2 (4-inch) loaves
Number Of Ingredients 13
Steps:
- Move a rack to the bottom third of the oven and heat the oven to 325 degrees F.
- Spray the insides of the cans with nonstick spray and place set a deep 3-quart oven-safe pot. Begin heating enough boiling water to come halfway up the sides of the cans when poured into the pot.
- In a medium mixing bowl, whisk together the wheat flour, rye flour, cornmeal, baking soda, baking powder, salt and allspice. Add the molasses, buttermilk, vanilla and zest and whisk to combine. Divide the mixture evenly between the prepared cans. Cover the top with a double thickness of aluminum foil and tie securely with string. Pour the boiling water into the pot. Carefully place in the oven and bake for 1 hour and 15 minutes or until the edges of the bread begin to pull away from the sides of the cans. Remove the cans from the pot of water, uncover, place on a cooling rack and cool 1 hour before removing bread from the cans. Serve with baked beans or slice, toast and serve with cream cheese.
BROWN LOAF
Try this simple step-by-step brown bread recipe to make a seeded loaf or try one of three gorgeous variations
Provided by Angela Nilsen
Categories Afternoon tea, Breakfast
Time 3h
Yield Makes 1
Number Of Ingredients 6
Steps:
- Mix your choice of brown flour with the white, the yeast and salt in a large mixing bowl. Put in the butter and rub it into the flour. Stir in the seeds if using. Make a dip in the centre of the flour and pour in almost 300ml hand warm (cool rather than hot) water, with a round-bladed knife. Then mix in enough of the remaining water and a bit more if needed, to gather up any dry bits in the bottom of the bowl and until the mixture comes together as a soft, not too sticky, dough. Gather it into a ball with your hands.
- Put the dough on to a very lightly floured surface and knead for 8-10 mins until it feels smooth and elastic, only adding the minimum of extra flour if necessary to prevent the dough sticking. Place the ball of dough on a lightly floured work surface. Cover with an upturned, clean, large glass bowl and leave for 45 mins-1 hr or until doubled in size and feels light and springy. Timing will depend on the warmth of the room.
- Knock back the dough by lightly kneading just 3-4 times. You only want to knock out any large air bubbles, so too much handling now will lose the dough's lightness. Shape into a ball. Cover with the glass bowl and leave for 15 mins.
- Now shape to make a tin loaf Grease a 1.2-litre capacity loaf tin (about 23 x 13 x 5.5cm) and line the base with baking parchment. Using your knuckles, flatten the dough into a rectangle about 25 x 19cm. Fold both shorter ends into the centre like an envelope, make a ¼ turn, then flatten again into the same size and roll up very tightly, starting from one of the short ends. Roll the top of the dough in extra seeds and place in the tin with the join underneath, pressing the seeds gently into the dough. Cover with a clean tea towel. Leave for 40-45 mins, or until risen about 5cm above the top of the tin.
- Put a roasting tin in the bottom of the oven 20 mins before ready to bake and heat oven to 230C/210C fan/gas 8. Put the risen bread in the oven, carefully pour about 250ml cold water into the roasting tin (this will hiss and create a burst of steam to give you a crisp crust), then lower the heat to 220C/200C fan/gas 7. Bake for about 30 mins or until golden, covering with foil for the last 5 mins if starting to brown too quickly. Leave in the tin for 2-3 mins, then remove and cool on a wire rack. If you tap the underneath of the baked loaf if should be firm and sound hollow.
Nutrition Facts : Calories 91 calories, Fat 1 grams fat, Carbohydrate 18 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 0.38 milligram of sodium
MALTED BROWN BREAD
The smell of bread baking in the oven can transform a dull winter afternoon into one of homely comfort and delight.
Provided by David GM
Categories Yeast Breads
Time 29m
Yield 2-3 loaves
Number Of Ingredients 5
Steps:
- Add the yeast to about a third (200ml) of the warm water. Leave to froth up in a warm place.
- Meanwhile, mix the flour and sea salt together.
- If the flour has been stored in a cold place, warm slightly then pour the yeasty liquid into the flour, followed by the oil, and gradually add all the remaining water. Knead well for about 10 minutes to a polished, silky soft dough.
- Cover with a damp linen cloth and allow to stand for 20 minutes.
- Meanwhile, preheat the oven to 220°C /428°F / Gas Mark 7.
- Warm the 2 baking trays or 3 small flower pots (about 5 1/2" diameter) then lightly oil. Divide the dough into 2 (for trays) or 3 (for flower pots) equal pieces, knead out the air and place on the trays/in flower pots.
- Recover with the damp linen cloth and leave to rise in a warm, draught-free place (about 80°F is ideal) for about 3/4 hr until the dough has doubled in size.
- Bake for 35 - 40 minutes. Turn out the bread and tap the bottom. If it sounds hollow - the bread is cooked. If knocking the bread produces a dull thud - return it to the oven, turned upside down for a little longer.
HOVIS (MALTED BROWN BREAD)
Ahhhh... high school memories! One certain Mr. Brown was my maths teacher and had a great sense of humour. Which was just as well. You see, it was during his tenure at Lanark Grammar School that a British baking company (sorry, I've forgotten their name) introduced their delicious malty brown bread which they marketed under the brand name "Hovis" and they launched the product with TV commercials that proclaimed, simply, "Don't say brown - say 'Hovis'". Yep, you guessed it. From that day forth, our beloved teacher was known and addressed as Hovis. So here's a copycat recipe, in his memory.
Provided by Millereg
Categories Quick Breads
Time 1h15m
Yield 1 Hovis loaf, 8 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350°F and grease a 1-pound loaf tin well.
- Place all the ingredients in a large bowl and mix well together to form a thick batter.
- Turn the mixture into the tin and bake in the oven for 50-60 minutes or until a skewer inserted in the centre comes out clean.
- Turn out and leave to cool on a wire rack.
- Serve sliced, spread with butter.
More about "malted brown bread food"
BASIC MALTED LOAF BREAD RECIPE - FUSS FREE FLAVOURS
From fussfreeflavours.com
5/5 (11)Total Time 3 hrs 10 minsCategory BreadCalories 2399 per serving
- Add all the ingredients to a mixing machine. Using the dough hook, knead at a low to medium speed for eight minutes. Or, if not using a mixing machine, mix the ingredients and then knead on the countertop for 10 minutes, until smooth and pliable.
- Remove the mixing bowl from the machine, or place the dough in a large bowl, cover (a disposable shower cap is perfect), and place in a warm location (near a radiator) for about an hour, until the dough has doubled in size.
- Using a spatula or scraper, get the dough out of the bowl and roll into a cylinder shape the size of your loaf tin. Butter the loaf tin, and place the dough in it.
- Cover the tin with a plastic bag or shower cap and put it somewhere warm, but not hot, for a second raise for about 45 minutes.
MALTED WHEAT BREAD | KING ARTHUR BAKING
From kingarthurbaking.com
4.9/5 (11)Calories 110 per servingTotal Time 3 hrs
- Mix and knead together all of the ingredients — by hand, mixer, or bread machine — until the dough is smooth and supple, 6 to 8 minutes., Transfer the dough to a lightly greased bowl, cover the bowl, and allow the dough to rise until puffy though not necessarily doubled in bulk, about 60 minutes., Preheat your oven to 350°F.
- Grease a 8 1/2" x 4 1/2" loaf pan and set it aside., Transfer the dough to a lightly oiled work surface, and shape it into an 8" log., Place the log in the prepared pan, cover the pan loosely with greased plastic wrap, and allow the bread to rise for about 1 hour, or until it's crowned about 1" above the edge of the pan., Bake the bread for about 40 minutes, tenting it lightly with aluminum foil after 20 minutes.
- Its interior will register 195°F on an instant-read thermometer when it's done., Remove the bread from the oven, turn it out of the pan, and cool it on a rack before slicing., Store for 5 days well-wrapped at room temperature, or freeze for 3 months.
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