| |
| Recipe Source |
|
Author: Bob and Robin Young Web page: www.rockinrs.com |
| |
| This bread is adapted and the original recipe is often known as Canadian Brown Bread. It is dark and sweet, but pleasingly so; great with just a plain pat of butter. |
| |
| Recipe Type |
| Bread |
| |
| Ingredients |
|
| 2 c |
|
Warm water, 100-105°F |
|
| 2¼ t |
|
Dry Active Yeast |
|
| ¼ c |
|
Honey |
|
| 2 T |
|
dark Molasses |
|
| 2 c |
|
Unbleached Bread Flour |
|
| 1 2/3 c |
|
Whole Wheat flour (See "Tips" below for variation) |
|
| 1/3 c |
|
Oat flour |
|
| 1 T |
|
Cocoa |
|
| ¼ T |
|
Granulated Sugar |
|
| 2 T |
|
Butter, unsalted |
|
| 2 t |
|
Instant coffee |
|
| 1½ t |
|
Salt |
|
|
|
| |
| Sponge |
| 1 |
Add the yeast to the warm water and dissolve. Add the honey and stir to dissolve. Add the molasses and stir to dissolve. Let this sit until a good bloom is formed, about 10 minutes. |
| Bread Dough |
| 1 |
Combine the flours and cocoa in a bowl. Mix with a wooden spoon to combine. |
| 2 |
Make a well in the center and add the yeast mixture. Pull in a little flour to the yeast mixture (don't use it all at this time) and mix until you get a runny paste. Cover and let sit for 1 hour, until the mixture is bubbly. |
| 3 |
Add the rest of the ingredients. Place a dough hook on the mixer and mix until the ingredients all come together and form a dough ball. The dough should be soft. |
| 4 |
Machine knead for about 10 minutes until the mixture becomes smooth. Remove from mixer and place in a well oiled, or buttered, bowl. Cover and let rise for about 1 hour or until the dough has at least doubled in size. Do not exceed 80°F for the rise. |
| 5 |
Divide the dough into 2 pieces. Shape to fit into 2 loaf pans. Cover and let loaves rise for about 1 hour, or until they look "puffy". |
| 6 |
Pre-heat the oven to 350°F |
| 7 |
When the loaves have risen, bake in the pre-heated oven for about 25 minutes. The loaves will appear darker on the top when they are done. Internal temperature should be about 190°F. |
| 8 |
Remove from the oven and cool on a rack. |
|
| |
| Yield: 2 Loaves |
| Preparation time: 2 hours and 25 minutes |
| Cooking time: 25 minutes |
| Ready in: 3 hours |
| |
| Cooking Tips |
| 50% hydration is achieved as sponge at 100% flour with .056% yeast. |
| Do Not use metal utensils. Use a wooden spoon to mix the preliminary batch and crockery or plastic bowls for the rise. Metal utensils are OK in the mixer. |
| The bread stays moist and delicious for about four days. Try this bread with a pad of butter. |
| For a crispyer crust, spritz the oven with water as you put the bread in to bake and again about halfway through the baking. |
| You can vary this recipe in many ways. One way is to reduce the Whole Wheat Flour by 1/3 cup and add 1/3 cup Flax Meal. Just be sure to keep the total amount of flour the same in order to keep the hydration level up for an open crumb. |
| |
| Recipe formatted and exported by Living Cookbook from Radium Technologies, Inc. |