Ballymaloe Brown Bread
Ingredients
At a glance
Restaurant Recipes
Breads
Makes
Restaurant quantities
7 1/2 lbs. whole wheat flour
6 1/2 oz. cake yeast
1 cup molasses
2-3 tablespoons salt warm water
6 1/2 oz. cake yeast
1 cup molasses
2-3 tablespoons salt warm water
Methods/steps
Preheat oven to 450F degrees. Grease 10 bread tins and set aside.
Put flour and salt in large mixing bowl. In smallest stainless bowl, combine molasses and 6 cups warm water. Stir to dissolve. Crumble yeast into the molasses/water mixture. Let rest for five minutes to proof yeast. When yeast is foamy, add to flour. Add enough additional warm water to make a wet dough. Divide dough evenly among bread tins. Cover with towel. Let rise until dough comes to top of bread tins. Do not over-rise.
Bake in convection oven at 425F degrees for 20 minutes. Remove bread from tins and rotate. Put back in oven. Reduce heat to 400F degrees and bake for 10 minutes or until nicely browned.
Put flour and salt in large mixing bowl. In smallest stainless bowl, combine molasses and 6 cups warm water. Stir to dissolve. Crumble yeast into the molasses/water mixture. Let rest for five minutes to proof yeast. When yeast is foamy, add to flour. Add enough additional warm water to make a wet dough. Divide dough evenly among bread tins. Cover with towel. Let rise until dough comes to top of bread tins. Do not over-rise.
Bake in convection oven at 425F degrees for 20 minutes. Remove bread from tins and rotate. Put back in oven. Reduce heat to 400F degrees and bake for 10 minutes or until nicely browned.
Additional Tips
Please note that many of these recipes are for large quantities and may need to be adjusted to suit smaller serving sizes.
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