Brown Bread

Guyanese Whole Wheat Brown Bread Recipe

Region / culture: Guyana | Preparation time: 1 hour | Cooking time: 45 minutes | Servings: 8

Introduction

Brown bread is a hearty and wholesome bread made with a combination of whole wheat and white flour. It is a staple in many households and is perfect for sandwiches, toast, or simply enjoyed on its own.

History

Brown bread has been a traditional bread recipe for centuries, dating back to when whole grains were a common staple in many diets. It was often made by hand in rural households, using simple ingredients like flour, yeast, and water. Over time, variations of the recipe have emerged, but the basic concept of using whole wheat flour remains the same.

Ingredients

2 lb (907 g) whole wheat flour
2 lb (907 g) white flour
2 tsp salt
4 oz (113 g) shortening
1 oz (28 g) yeast
2 tsp sugar
Warm water

How to prepare

Dissolve the sugar in a small amount of warm water, then sprinkle the yeast on top and allow it to rise.
Sift the flour and salt, and add approximately 0.25 of the total amount of flour to the yeast mixture. Cover and let it sit in a warm place until the mixture becomes bubbly, which usually takes about 1 hour.
If using shortening, rub it into the remaining flour using your fingertips or a fork until the mixture resembles breadcrumbs.
Add this flour mixture to the yeast mixture and knead well until a smooth and elastic dough is formed. Add more warm water if necessary, as a hard and dry dough does not rise well.
Place the dough in a greased or floured bowl, cover it, and let it rise until it doubles in size.
Knead the dough lightly to avoid bursting any bubbles, and if needed, do not add extra flour. Shape the dough into loaves.
Cover the loaves and let them prove.
Bake in a preheated oven until thoroughly cooked.

Variations

Add seeds such as sunflower, pumpkin, or sesame for added texture and flavor.
Use honey or molasses instead of sugar for a sweeter bread.
Mix in dried fruits or nuts for a more decadent loaf.

Cooking Tips & Tricks

Make sure to knead the dough well to develop gluten, which will give the bread its structure and texture.

- Let the dough rise in a warm place to ensure a good rise.

- Use a sharp knife to score the top of the bread before baking to allow for expansion.

- Brush the top of the bread with water or milk before baking to create a shiny crust.

Serving Suggestions

Brown bread is delicious served warm with butter and jam, or as a base for sandwiches with your favorite fillings.

Cooking Techniques

Kneading the dough well is essential for developing gluten and creating a light and airy bread.

- Letting the dough rise in a warm place will help it double in size and create a fluffy texture.

- Baking the bread at a high temperature initially will help it rise quickly, then lowering the temperature will ensure it cooks through evenly.

Ingredient Substitutions

Use olive oil or melted butter instead of shortening for a richer flavor.

- Substitute whole wheat flour with spelt or rye flour for a different taste and texture.

- Use instant yeast instead of active dry yeast for a quicker rise.

Make Ahead Tips

Brown bread can be made ahead of time and stored in an airtight container for up to 3 days. It can also be frozen for longer storage.

Presentation Ideas

Slice the brown bread and arrange it on a wooden board with cheese, meats, and pickles for a rustic platter. Alternatively, serve it warm in a bread basket with a selection of spreads.

Pairing Recommendations

Brown bread pairs well with soups, stews, and salads. It also complements cheese and charcuterie boards.

Storage and Reheating Instructions

Store brown bread in an airtight container at room temperature for up to 3 days. To reheat, wrap the bread in foil and warm in a preheated oven for 10-15 minutes.

Nutrition Information

Calories per serving

Each serving of brown bread contains approximately 150 calories.

Carbohydrates

Brown bread is a good source of carbohydrates, providing energy for the body. Each serving contains approximately 30 grams of carbohydrates.

Fats

Brown bread is low in fat, with each serving containing only 2 grams of fat.

Proteins

Brown bread contains a moderate amount of protein, with each serving providing around 6 grams.

Vitamins and minerals

Brown bread is a good source of vitamins and minerals, including B vitamins, iron, and magnesium.

Alergens

Brown bread contains gluten from the wheat flour, so it is not suitable for those with gluten allergies or intolerances.

Summary

Brown bread is a nutritious and filling bread option, providing a good source of carbohydrates, protein, and essential vitamins and minerals.

Summary

Brown bread is a classic and nutritious bread recipe that is perfect for any occasion. With its hearty texture and wholesome ingredients, it is sure to become a favorite in your household.

How did I get this recipe?

I remember the thrill of stumbling upon this recipe for Brown Bread. It was a warm summer day, and I was visiting my dear friend Mary in her quaint little cottage by the sea. Mary was known for her delicious homemade breads, and I always looked forward to sampling her latest creations.

As soon as I walked through the door, I was greeted by the mouthwatering aroma of freshly baked bread. Mary was bustling about the kitchen, kneading dough and pulling loaves out of the oven. I couldn't resist asking her what she was making this time.

"Oh, this is my famous Brown Bread recipe," Mary replied with a twinkle in her eye. "Would you like to learn how to make it?"

I eagerly nodded, and Mary started to show me the ropes. She explained how the key to a good Brown Bread was using a combination of whole wheat flour, bran, and molasses. She also shared her secret ingredient – a touch of coffee to enhance the rich, earthy flavor of the bread.

As we worked together, I watched Mary's skilled hands expertly shape the dough into loaves and place them in the oven. The sweet scent of molasses and coffee filled the air, making my mouth water in anticipation.

After the bread had baked to a perfect golden brown, Mary sliced a thick piece for me to try. The crust was crisp and crackled under my knife, revealing a soft, moist interior flecked with bits of bran. The flavor was unlike anything I had ever tasted before – sweet and nutty with a hint of bitterness from the coffee.

I knew right then and there that I had to learn how to make this bread for myself. Mary generously shared her recipe with me, and I diligently practiced until I could replicate her Brown Bread to perfection.

Over the years, I have made this recipe countless times, each loaf bringing back memories of that fateful summer day with Mary. I have shared the recipe with friends and family, who have all marveled at the unique flavor and texture of this bread.

As I knead the dough and watch it rise in the warm glow of my kitchen, I am filled with a sense of satisfaction and contentment. This recipe is more than just a bread to me – it is a connection to the past, a reminder of the joy of discovery and the pleasure of sharing good food with loved ones.

And so, as I pull another loaf of Brown Bread out of the oven, I am grateful for the serendipitous moment that led me to this recipe. It has become a cherished part of my culinary repertoire, a legacy that I will pass down to future generations with love and pride.