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Ileen’S Brown Bread

Ileen's Brown Bread recipe image
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.
Cooking Method:
Cuisine:
Courses:
Difficulty: Advanced
Servings: 4
Calories: 1241.3
Dietary: Low-fat, Vegan
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. 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.
Ingredients
  • 4 cups Stone-ground rye flour
  • 2 cups Steel-cut oatmeal
  • 2 packets Active dry yeast
  • 1/2 cup Oil
  • 1/2 cup Molasses
  • 1 tablespoon Salt
  • 3 large Eggs, beaten (use flax eggs for vegan)
  • 1 egg mixed with 1 tbsp water For glaze (or use plant milk)
  • 1 quart Warm water
  • 6 tablespoons Instant potato flakes
  • 6 cups Stone-ground whole wheat flour
  • 1/4 cup Sesame seeds or wheat germ (optional)
Directions
  1. 1
    In a large bowl, combine the rye flour, oatmeal, and whole wheat flour. Set aside.
  2. 2
    In a separate large container, whisk the instant potato flakes into the warm water until fully dissolved.
  3. 3
    Stir in the active dry yeast until dissolved. Let sit for 5 minutes until slightly foamy.
  4. 4
    Add the oil, molasses, and salt to the yeast mixture and stir well.
  5. 5
    Beat in 4 cups of the flour mixture until the batter is smooth. This is your sponge.
  6. 6
    Cover the bowl loosely and let the sponge proof in a warm place for 20-30 minutes, or until light and bubbly.
  7. 7
    Stir down the sponge to deflate it, then beat in the eggs (or flax eggs).
  8. 8
    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.
  9. 9
    Turn the dough out onto a lightly floured surface and knead for 8-10 minutes until smooth and resilient.
  10. 10
    Place the dough in a lightly oiled bowl, turning once to coat the top. Cover loosely with plastic wrap and a towel.
  11. 11
    Let rise in a warm place until doubled in size, about 1 to 1.5 hours.
  12. 12
    Punch down the dough and turn it out onto a floured surface.
  13. 13
    Divide the dough into 4 equal portions.
  14. 14
    Knead each portion briefly, then cover and let rest for 10-15 minutes.
  15. 15
    Butter four 8.5-inch loaf pans.
  16. 16
    Shape the dough into loaves and place them into the prepared pans.
  17. 17
    Cover and let rise until the dough just curves over the tops of the pans, about 30-40 minutes.
  18. 18
  19. 19
    Brush the loaves with the egg wash (or plant milk) and sprinkle with sesame seeds or wheat germ if desired.
  20. 20
    Bake for 45 minutes, or until the loaves sound hollow when tapped on the bottom.
  21. 21
    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.

Keywords: bread, whole wheat, rye, oatmeal, vegan, hearty, homemade, baking, potato flakes, molasses, stone-ground, yeast, loaf, healthy, comfort food, sandwich bread, rustic, artisan, plant-based, fermented
Read it online: https://www.chefs-mate.com/recipe/ileens-brown-bread/