Myrtle Allen’s Brown Bread

This is such a fantastic bread for such low effort. It doesn’t require kneading, it can rise overnight in the fridge so you can bake it fresh in the morning, and the combination of molasses with the wholemeal flour is so tasty. Next time I’m going to use a smaller loaf tin so I can get a higher rise – the original recipe recommends a 22cm x 12cm loaf tin.

3 3/4 cup wholemeal flour
11 grams dry yeast
2 cups warm water
2 tblsps molasses
1 tblsp salt

Put half a cup of warm water in a bowl, and stir in the yeast and molasses. Leave for 10 minutes or so until it foams up a little. Add in another half cup of water, then stir in the flour and salt. Add around one further cup of warm water gradually until you’ve made a wet, sticky dough – I needed around 3/4 of a cup. Spoon the dough into an oiled bread/loaf tin. Cover the tin and then either:
a) put it in the fridge to rise overnight, which is what I did, or
b) set in a warm spot and allow to rise by one-third of its original size.

Heat up your oven to 230C, and bake the bread for 50 minutes, when it should be nicely browned and sound hollow when tapped. Tip the loaf out of the pan and onto a cooling rack to give a crustier finish. I think I waited about 15 minutes before cutting into the loaf for warm bread and butter, but I expect if you have a bit more discipline, you should probably wait until it cools properly.

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