This week Big Daddy Bakes up some Brown Bread. Soft and fluffy, with a mild sweet taste.
Category
Breads
Time
3 hours, 30 minutes
Ingredients:
1 and 1/2 cups warm water (110ºF)
1 tablespoon sugar
2 and 1/4 tsp instant dry yeast (1 package)
2 cups bread flour
1¾ cups whole wheat flour
1 tbsp cocoa powder
1 tsp salt
2 tbsp butter, softened
¼ cup honey
2 tbsp molasses
1/4 cup cornmeal, for dusting the bottom of the shaped loafs
Old fashioned oats for topping the bread
Needed:
Bowls
Wooden Spoon
Baking Sheet
Instructions
In a medium bowl, mix together the warm water, sugar, and yeast. Set aside for 10 minutes to proof (it will become foamy on top).
Mix together the bread flour, whole wheat flour, cocoa powder, and salt. Add the yeast mixture, butter, honey, and molasses. Stir until well mixed.
Knead for 8 to 10 minutes. If the dough feels too sticky, like it would stick to your fingers when trying to shape, add a bit more flour .
Place the dough in a large, lightly oiled bowl and cover tightly with cling film (plastic wrap). Let rise is a warm spot for two hours, until doubled in size.
Divide the dough into 3 or 4 equal sized pieces, and shape into mini-baguette style logs, roughly 6" long and 2" wide.
Place the cornmeal on a plate (if using), and set the loafs in it to lightly coat the bottom. Place the loafs on a lined baking sheet, with lots of space between them.
Spray a light coat of oil on the loafs and sprinkle on a light dusting of oats. Spray the tops of the loafs with Pam (to keep the wrap from sticking), then cover VERY loosely with plastic wrap. Set in a warm place and let rise for another 60 to 90 minutes, until nearly doubled in size again.
Bake in a 350ºF oven for 25 to 35 minutes. The crust will be soft and squishy to the tough. Bread is cooked when the internal temperature is 190ºF, so feel free to use an instant read thermometer to check if you're not sure.
Let cool for at least 15 minutes before slicing. If baking ahead of time, store tightly wrapped in plastic wrap once completely cooled, for up to 2 days, though it's best eaten the day baked. Gently warm in the oven before serving.
