Brown Bread
This hearty brown bread doesn't use yeast. so it's easy to make even for beginning bakers.
Servings: 12
Ingredients
- 1 1/2 cup whole wheat flour
- 1 1/4 cups bread flour
- 1/2 cup old-fashioned rolled oats
- 1/2 cup wheat germ
- 1 tablespoon cocoa powder
- 1 1/2 teaspoons fine sea salt
- 3/4 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 large egg
- 1 tablespoon packed dark brown sugar
- 1 3/4 cup buttermilk
- 1 tablespoon molasses
- 2 tablespoons unsalted butter melted and cooled
- 1 tablespoon old-fashioned rolled oats for topping
Instructions
- Preheat the oven to 375°F. Grease a 9x5 (or 8 1/2 x 4 1/2) pan with softened butter or cooking spray.
- In a large bowl, whisk together the whole wheat flour, bread flour, oats, wheat germ, cocoa powder, salt, baking soda, and baking powder.1 1/2 cup whole wheat flour, 1 1/4 cups bread flour, 1/2 cup old-fashioned rolled oats, 1/2 cup wheat germ, 1 tablespoon cocoa powder, 1 1/2 teaspoons fine sea salt, 3/4 teaspoon baking soda, 1/2 teaspoon baking powder
- In a separate medium-sized bowl, whisk together the egg and brown sugar until smooth, then add the buttermilk, molasses and melted butter.1 large egg, 1 tablespoon packed dark brown sugar, 1 3/4 cup buttermilk, 1 tablespoon molasses, 2 tablespoons unsalted butter
- Add the wet ingredients to the dry and fold together using a spatula until just combined.
- Transfer to the prepared loaf pan, using the spatula to evenly spread out the batter. Optionally, use wet hands to further smooth out the top. Top evenly with the remaining oats.1 tablespoon old-fashioned rolled oats
- Bake for 50 to 60 minutes, or until a toothpick inserted comes out clean and a digital thermometer reads 205 degrees F.
- Cool for 10 minutes, then transfer to a wire cooling rack to finish cooling.
Notes
- Do not substitute quick oats.
- The wheat germ may be substituted with wheat bran, oat bran, or ground flaxseed.
