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Ballymaloe Brown Bread Building Feasts
>> YOUR LINK HERE: ___ http://youtube.com/watch?v=BHFgXDljK24
Ballymaloe Brown Bread - the famous and absolutely perfect wholemeal loaf, super simple, super quick (just 2 hours from start to ready to eat). Makes the best sandwiches, toast and produces a perfect crumb every time. • Head to the blog for the full recipe: https://www.buildingfeasts.com/recipe... • 🍳 To check out the kitchen range I use and my capsule kitchen collection, Visit this link. https://amzn.to/3Kqsb7W • #buildingfeasts #ballymaloebrownbread #homebaker #breadrecipe • SUBSCRIBE ► /@BuildingFeasts • Ballymaloe Brown Bread • 450g strong, stone ground wholemeal flour • 50g strong white flour • 1 tsp black treacle (or molasses or golden syrup – all create a slightly different flavour) • 7g (1 1/2 tsp) dried yeast (or 30g fresh yeast) • 1 1/2 tsp kosher salt • 425ml warm water (blood heat according to Darina Allen) • sunflower oil (or any neutral oil) for the tin • sesame seeds for the top (optional if you are feeling fancy) • Preheat oven to 230C/450F • In a large bowl mix the flours and sprinkle over the dried yeast and the salt. It is important that the ingredients are at room temperature. In the colder months, or if you keep your flour in a cold storage space, pop the flours in the oven when you turn it on and leave it for a few minutes as it warms up. • Mix the treacle with the hand hot water and pour over the flours and mix. It’s going to be messy and sticky. Do not attempt to knead – it should be way too wet. • Allow to sit for 5-10 minutes while you prep and liberally brush the base and sides of a loaf tin with sunflower oil (or line with parchment if you prefer). • Pour the wet batter into the bread tin, cover with a tea towel (you do not want a skin to form) and place in a warm, draft free area. Let it sit for about 15-20 minutes or until it has risen to the top of the pan (you do not want it to rise over the sides of the pan as it will keep rising when you pop it in the oven. If you are using sesame seeds, sprinkle them on top now. • Bake for 20 minutes. • Turn down the oven to 200C/400F for another 40-50 minutes until it is sounds hollow when tapped. • If, like me, you like a crustier loaf, remove the loaf from the tin 10 minutes before it has finished cooking, and pop back in the oven upside down for the last few minutes to crisp up. • *Disclosure: This post may contain affiliate links, meaning I get a commission if you decide to make a purchase through my links, at no cost to you.
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