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Brown Bread Recipe

Brown Bread Recipe - Quick & Easy Delicious Wholemeal Bread

A Mediterranean Brown Bread Recipe

You really have to try this brown bread recipe.
Not only is it really easy....the results are just fabulous. Once you taste this wholemeal loaf you will never want to buy shop bread again. It's a very important part of our Mediterranaen Diet because it contains far more nutrients than white bread. This is because, in the wholemeal flour milling process, only the outside husk (bran) is removed, whereas all of the husk layers and the germ are removed from white flour, leaving mainly starch and little nutrient.
Wholemeal bread is a great source of B vitamins and minerals, helps prevent different cancers, aids in the lowering of cholestrol, the risk of type 2 diabetes and cardiovascular disease. It is full of healthy heart fibre.....and much more.
Why not include this in your own Mediterranean diet it's healthy and full of goodness.
Eat well - feel full and satisfied and lose those excess pounds without undue effort.

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It's so much easier using a bread machine for mixing and rising the dough... then I prefer to remove the dough from the machine and shape it myself, allow it to prove, and then bake it in my own oven. It looks so much more home made and rustic. However you can let the machine do it all for you if you want.

Brown Bread Recipe

Ingredients

1 cup/8 fl oz hand hot skimmed milk
3 tablespoons hand hot water
1 tablespoon extra virgen olive oil
1 teaspoon salt
14oz/400g wholemeal flour (If it is 100% wholemeal use half wholemeal and half white flour mixed. In Spain it is a 50/50 mix in the packet.)
1/2 ounce/7g easy blend dried yeast

Method 1

Put all of the ingredients into the breadmaker in the order that they are listed.
Set the machine to its most basic mix programme - about 15 - 20 mins.
Once it has finished leave it in the machine until the dough has doubled in size.
Remove from the pan on to a floured surface, give it a quick knead and then make into the desired shape.
Place onto a well oiled baking sheet/pan.
Cover with lightly oiled cling film, and leave to prove until double the size.
Remove the film and brush the top of the loaf with a little olive oil.
I like to lightly score the top with a sharp knife, or you can leave it plain.
Bake in the oven at 200ºc/400ºf, middle to high shelf, for 15-20 minutes.
Check that it's ready by lifting it up with an oven glove.... when you tap the top and the bottom of the loaf it sounds hollow.
Leave to cool on a rack.

Method 2

Put all the ingredients into the breadmaker in the order that they are listed.
Set the machine to the recommended programme for mix and bake wholewheat/meal.
Your loaf will be ready in approximately 3 1/2 - 4 hours depending on the type of machine.
Remove and allow to cool on a rack.