Bread Brown Recipe

This Bread Brown is a real treat for cozy breakfasts and so easy to make! No bakery shop run needed, just let the yeast and molasses work their magic to create a dark, sweet, and perfectly soft loaf. Make it once and you’ll never go back to store-bought wheat bread again! It’s delicious with a thick slab of salted butter, a drizzle of honey, a bowl of hot soup, a sharp cheddar cheese; in fact most things.

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Bread Brown Recipe Ingredients

• 1 1/4 cups warm water
• 2 1/4 teaspoons instant dry yeast (1 packet)
• 1 teaspoon white sugar
• 1 3/4 cups bread flour (plus up to 1/4 cup extra for kneading)
• 1 3/4 cups whole wheat flour
• 1 tablespoon brown sugar
• 1 1/2 tablespoons unsweetened cocoa powder (for color)
• 1 teaspoon salt
• 3 tablespoons canola oil
• 1/4 cup honey
• 3 tablespoons molasses
• 1/2 tablespoon white cornmeal (for the baking tray)
• Rolled oats (for garnish)

How To Make Bread Brown

1. Activate the yeast: In a small bowl, mix the warm water, yeast, and 1 teaspoon of white sugar. Let it sit for 3 to 5 minutes until it becomes foamy on top. If it doesn’t foam, your yeast may be expired, and you’ll need to start again with fresh yeast.
2. Mix the dry base: In a large mixing bowl, whisk together the bread flour, whole wheat flour, brown sugar, cocoa powder, and salt. The cocoa is the “secret” to the deep brown color, but it won’t make the bread taste like chocolate.
3. Incorporate wet ingredients: Pour the foamy yeast mixture, oil, honey, and molasses into the dry ingredients. Mix with a sturdy spoon or a mixer until a shaggy dough forms and starts to pull away from the sides of the bowl.
4. Knead the dough: Use a stand mixer with a dough hook for about 5 minutes, or knead by hand on a floured surface for 10 to 12 minutes. The dough should be smooth, elastic, and not overly sticky. If it clings too much to your hands, add extra bread flour 1 tablespoon at a time.
5. First rise: Form the dough into a ball and place it in a lightly oiled bowl. Cover it with a damp cloth or plastic wrap and let it rise in a warm, draft-free spot for 1 to 1.5 hours, or until it has doubled in size.
6. Shape the loaves: Gently punch the dough down to release air. Split it into 4 equal pieces and shape each into a long log, about 8 to 9 inches in length.
7. Prep and Second rise: Line a large baking sheet with parchment paper and sprinkle the cornmeal over it. Place the dough logs seam-side down on the sheet. Use a sharp knife to “score” (slash) the tops a few times. Brush the tops with warm water, sprinkle with oats, and cover loosely. Let them rise again for 30 to 40 minutes.
8. Bake with steam: Preheat your oven to 175 C. Place an empty tray on the bottom rack. Once the oven is hot, place your bread on the middle rack. Right before closing the door, toss a few ice cubes into the bottom empty tray to create steam. Bake for 25 to 30 minutes.
9. Cool and serve: Transfer the loaves to a wire rack. Let them rest for at least 15 minutes before slicing. Serve warm with plenty of butter.

Recipe Tips

• The Steam Trick: Adding ice cubes to the oven creates steam, which keeps the surface of the bread moist for longer, allowing it to expand fully and develop a professional, slightly chewy crust.
• Molasses vs. Honey: The molasses provides the “dark” earthy flavor, while the honey provides the floral sweetness. Using both is essential for that signature “steakhouse” style bread.
• Warmth is Key: For a perfect rise, ensure your water is warm (about 40 C) but not hot. Water that is too hot will kill the yeast, and water that is too cold will keep it dormant.
• Flour Types: Using a mix of bread flour and whole wheat ensures the bread isn’t too heavy or dense. The bread flour provides the gluten needed for a soft, airy structure.

What To Serve With Bread Brown?

This Bread Brown Recipe is a sweet, hearty loaf that needs a savory or creamy pairing! Salted Whipped Butter is the quintessential choice for a classic restaurant experience. For a balanced meal, a Bowl of Creamy Tomato Soup adds a lovely acidic contrast that pairs perfectly with the sweet molasses! A side of Roasted Garlic Hummus or a Sharp Cheddar Cheese Plate pairs wonderfully with the honey and oat notes.

How To Store Bread Brown

• Room Temperature: Store in an airtight bag or bread box for up to 3 days.
• Refrigerate: Not recommended, as the fridge can cause homemade bread to go stale faster.
• Freezing: These loaves freeze beautifully! Wrap them tightly in plastic wrap and then foil. They will stay fresh for up to 3 months.
• Reheating: To restore the “fresh-baked” feel, wrap a loaf in foil and heat in a 175 C oven for 5 to 8 minutes.

Bread Brown Recipe Nutrition Facts

• Calories: 180 kcal (per serving/slice)
• Total Fat: 4 g
• Saturated Fat: 0.5 g
• Cholesterol: 0 mg
• Sodium: 210 mg
• Total Carbohydrates: 32 g
• Sugar: 9 g
• Protein: 5 g
• Fiber: 3 g

Nutrition information is estimated per medium slice.

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