Quick Brown Bread
I enjoy trialing different bread recipes and tweaking them to my taste. This recipe is developed by, Alison Andrews, from lovingitvegan.com
The only thing I changed in her recipe is the salt measurement and the sugar source. I also found that the rising time needed 25-30 minutes. It impacted the baking time, but that was a good discovery because the total time to pull this bread together is just 1h10 minutes.
This loaf doesn’t have a very long shelf life. Eat if up in two days.
Top tip: The water you add to any bread mix must be tepid. A baby must be able to drink that water. It should be luke warm. Any hotter it will kill your yeast, leaving you with a stiff, hard loaf that probably won’t rise well. To tell if your loaf is done, tap your bread. If it sounds hollow it is ready.
Ingredients
4 cups brown bread flour (I use a blend of stoneground and nutty wheat 3:1)
1 packet of instant yeast
2 tsp salt
2 heaped tsp honey
2 cups tepid water
Method
In a large bowl add flour and salt together. Park your instant yeast.
In a smaller bowl, dissolve honey and tepid water together.
Add yeast to the flour mixture and whisk it quickly.
Immediately pour in the water and honey mixture.
Combine well, do not knead. :) Get in there with your hands to combine if there’s still flour in the bowl. It will all come together nicely.
With a little oil on your hands, transfer the dough into a loaf pan - The size you would use to make banana bread. I usually pull the dough into the corners of the tin to get an even rise.
Cover with a dish cloth and leave in a warm place (not in direct sunlight) for 25 minutes.
Pre-heat your oven to 190 degrees while the bread proofs.
Bake for 35 minutes.
Brush some melted butter over the top of the loaf while it’s hot to create a glistening top.
Let the bread cool well - it will slice better.
