Myrtle Allen’s Brown Bread

Myrtle Allen’s Brown Bread

2 cups (approx) warm water
3 tablespoons molasses
1 tablespoon active dry yeast
3-1/2 cups whole wheat flour
1/4 cup wheat germ
2 teaspoons slat
1 tablespoon sesame seeds

Cut a 13×8 inch piece of parchment paper; make a 3 inch slash into each corner. Fit into a greased 9×5 inch loaf pan and trim excess paper. Set aside.

In a small bowl, combine 1 cup of water with molasses; sprinkle in yeast. Let stand for 5 to 10 minutes or until frothy.

In a large bowl, combine flour, wheat germ, and salt. Using wooden spoon, beat in yeast mixture and enough of the remaining water to make a sticky dough. In bowl, work with hands for 30 seconds.

Transfer dough to prepared pan. Sprinkle with sesame seeds.

Cover with tea towel and let rise in warm place for about 20 minutes or until dough reaches top of pan.

Bake in 400F oven for 50 to 60 minutes or until browned and loaf sounds hollow when tapped on bottom.

Turn off oven

Remove from pan and peel off paper.

Turn upside down and return to turned off oven for 20 minutes. Let cool completely on rack.

Makes one loaf

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