Ballymaloe Brown Bread Zwt 8
A staple of irish meals, brown bread can be served alongside soups & stews, often w/slices of cheddar or smeared w/butter or a thick fruit jam. This adapted version comes from colman andrews' the country cooking of ireland, an award-winning resource for regional recipes. Colman learned it from tim allen (a former instructor at the ballymaloe cookery school) & the orig recipe comes from baker doris grant. I found it another 1 of my grandparents.com newsletters & think the baking tips mentioned in the directions are helpful for experienced bread makers, but esp so for bread makers less-experienced like myself. (rising times were included in the prep time) *enjoy!*!
Steps
Dissolve the molasses or treacle in 2 / 3 cup warm water in a sml bowl.
Grant calls it blood heat &.
Stir in the yeast & set aside for 8-10 minutes.
Put the flour into a lrg bowl & mix in the salt.
Lightly grease a lrg non-stick loaf pan w / oil.
Make a well in the flour , pour in the yeast mixture & let it sit for a minute.
Pour in about 1 1 / 4 cups warm water , then form your hand into a rigid claw & stir the liquid into the flour slowly but steadily in a spiral motion.
The dough should be soft & too wet to knead.
Let the dough rest in bowl in a warm place for about 15 minutes.
Transfer the dough to the greased loaf pan , cover loosely w / a damp towel & set in a warm place to rise for about 20 minutes.
Meanwhile , preheat the oven to 450f.
Bake the bread for 20 minutes , then lower the oven temp to 400f & bake for 35-45 minutes more.
If you like a crisp crust , remove the bread from the pan about 10 minutes before it is done , then return it to the oven.
Ingredients
molasses, active dry yeast, whole wheat flour, sea salt, canola oil