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
-
In a large bowl, combine the rye flour, oatmeal, and whole wheat flour. Set aside.
-
In a separate large container, whisk the instant potato flakes into the warm water until fully dissolved.
-
Stir in the active dry yeast until dissolved. Let sit for 5 minutes until slightly foamy.
-
Add the oil, molasses, and salt to the yeast mixture and stir well.
-
Beat in 4 cups of the flour mixture until the batter is smooth. This is your sponge.
-
Cover the bowl loosely and let the sponge proof in a warm place for 20-30 minutes, or until light and bubbly.
-
Stir down the sponge to deflate it, then beat in the eggs (or flax eggs).
-
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.
-
Turn the dough out onto a lightly floured surface and knead for 8-10 minutes until smooth and resilient.
-
Place the dough in a lightly oiled bowl, turning once to coat the top. Cover loosely with plastic wrap and a towel.
-
Let rise in a warm place until doubled in size, about 1 to 1.5 hours.
-
Punch down the dough and turn it out onto a floured surface.
-
Divide the dough into 4 equal portions.
-
Knead each portion briefly, then cover and let rest for 10-15 minutes.
-
Butter four 8.5-inch loaf pans.
-
Shape the dough into loaves and place them into the prepared pans.
-
Cover and let rise until the dough just curves over the tops of the pans, about 30-40 minutes.
-
Preheat oven to 350°F (175°C).
-
Brush the loaves with the egg wash (or plant milk) and sprinkle with sesame seeds or wheat germ if desired.
-
Bake for 45 minutes, or until the loaves sound hollow when tapped on the bottom.
-
Remove from pans and let cool completely on wire racks before slicing.
Nutrition Facts
Servings 4 cups
- Amount Per Serving
- Calories 155kcal
- % Daily Value *
- Total Fat 1.1g2%
- Saturated Fat 0.2g1%
- Cholesterol 15mg5%
- Sodium 29mg2%
- Total Carbohydrate 33g11%
- Dietary Fiber 4.6g19%
- Sugars 0.3g
- Protein 5.9g12%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
