Ingredients for Ballymaloe Brown Bread Zwt 8
- 1/2 cup molasses
- 1 teaspoon active dry yeast
- 4 cups whole wheat flour
- 1 1/2 teaspoons sea salt
- Canola oil, for greasing pan
- 2/3 cup warm water
- 4 cups all-purpose flour
- 1 1/4 cups warm water
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How to Make Ballymaloe Brown Bread Zwt 8
- In a small bowl, dissolve 1/2 cup molasses or treacle in 2/3 cup warm water.
- The mixture should be lukewarm (blood heat, as Doris Grant says).
- Stir in 1 teaspoon active dry yeast and let stand for 8-10 minutes until foamy.
- In a large bowl, combine 4 cups all-purpose flour and 1 1/2 teaspoons salt.
- Lightly grease a large (9x5 inch) non-stick loaf pan with oil.
- Make a well in the center of the flour mixture. Pour in the yeast mixture and let it sit for a minute.
- Gradually pour in 1 1/4 cups warm water, using a rigid claw-like hand to stir the liquid into the flour slowly and steadily in a spiral motion. The dough will be soft and wet.
- Let the dough rest in the bowl in a warm place for 15 minutes.
- Transfer the dough to the prepared loaf pan. Cover loosely with a damp towel and let rise in a warm place for 20 minutes.
- Preheat oven to 450°F (232°C).
- Bake for 20 minutes.
- Reduce oven temperature to 400°F (204°C) and bake for another 35-45 minutes, or until a toothpick inserted into the center comes out clean.
- For a crispier crust, remove the bread from the pan about 10 minutes before it's done and return it to the oven to finish baking.
Nutrition Information (Approximate per serving)
Sodium
98 g
Sugar
24g
Fat
14g
Carbs
149g
