This Ileen’s Brown Bread is a robust, traditional loaf that delivers deep, earthy flavors and a satisfyingly dense texture. Made with stone-ground whole wheat flour and enriched with instant potato flakes, it stays moist for days. The combination of warm water, oil, and molasses creates a tender crumb that is perfect for slicing thick for sandwiches or toasting for breakfast. It’s a versatile vegan bread that pairs beautifully with soups, stews, or simply buttered plain. Ideal for cold autumn and winter days, this bread brings a comforting, homemade quality to your table that store-bought loaves simply cannot match.
Ileen’S Brown Bread
Description
This Ileen's Brown Bread is a robust, traditional loaf that delivers deep, earthy flavors and a satisfyingly dense texture. Made with stone-ground whole wheat flour and enriched with instant potato flakes, it stays moist for days. The combination of warm water, oil, and molasses creates a tender crumb that is perfect for slicing thick for sandwiches or toasting for breakfast. ItâÂÂs a versatile vegan bread that pairs beautifully with soups, stews, or simply buttered plain. Ideal for cold autumn and winter days, this bread brings a comforting, homemade quality to your table that store-bought loaves simply cannot match.Ingredients
Directions
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In a large bowl, combine the rye flour, oatmeal, and whole wheat flour. Set aside.
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In a separate large container, whisk the instant potato flakes into the warm water until fully dissolved.
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Stir in the active dry yeast until dissolved. Let sit for 5 minutes until slightly foamy.
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Add the oil, molasses, and salt to the yeast mixture and stir well.
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Beat in 4 cups of the flour mixture until the batter is smooth. This is your sponge.
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Cover the bowl loosely and let the sponge proof in a warm place for 20-30 minutes, or until light and bubbly.
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Stir down the sponge to deflate it, then beat in the eggs (or flax eggs).
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Gradually add the remaining flour mixture, one cup at a time, until a soft, workable dough forms that pulls away from the sides of the bowl.
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Turn the dough out onto a lightly floured surface and knead for 8-10 minutes until smooth and resilient.
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Place the dough in a lightly oiled bowl, turning once to coat the top. Cover loosely with plastic wrap and a towel.
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Let rise in a warm place until doubled in size, about 1 to 1.5 hours.
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Punch down the dough and turn it out onto a floured surface.
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Divide the dough into 4 equal portions.
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Knead each portion briefly, then cover and let rest for 10-15 minutes.
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Butter four 8.5-inch loaf pans.
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Shape the dough into loaves and place them into the prepared pans.
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Cover and let rise until the dough just curves over the tops of the pans, about 30-40 minutes.
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Brush the loaves with the egg wash (or plant milk) and sprinkle with sesame seeds or wheat germ if desired.
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Bake for 45 minutes, or until the loaves sound hollow when tapped on the bottom.
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Remove from pans and let cool completely on wire racks before slicing.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 1241.3kcal
- % Daily Value *
- Total Fat 9.0g14%
- Saturated Fat 1.4g7%
- Cholesterol 0.0mg0%
- Sodium 23.0mg1%
- Total Carbohydrate 263.0g88%
- Dietary Fiber 36.5g146%
- Sugars 2.0g
- Protein 47.3g95%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Vegan Substitution: To make this bread fully vegan, replace the 3 beaten eggs with 3 "flax eggs" (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg, let sit for 5 minutes). Replace the egg wash with plant-based milk or water.
Storage: This bread keeps well at room temperature for up to 5 days when stored in a bread box or wrapped in beeswax cloth. For longer storage, wrap tightly in plastic and freeze for up to 3 months. Slice before freezing for easy toasting.
Flour Variations: The original recipe lists stone-ground whole wheat in the ingredients but rye and oatmeal in the directions. This enhanced version combines them for a hearty, multi-grain loaf. You can adjust the ratio of rye to wheat flour based on your preference for density and flavor.
Baking Tip: If the tops brown too quickly, tent the loaves with aluminum foil after the first 25 minutes of baking.
