Bread by YiaYia
....where the aroma of fresh bread comes alive....
Dutch Brown Bread Recipe
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Copyright 2008 -2011 Bread by YiaYia - All rights reserved
Dutch Brown Bread
To Make 1 9 X 5 Loaf
3 cups whole wheat flour
1 1/4 cup all purpose flour
1/4 oz. dry yeast
1 tsp. sugar
1 1/4 cup tepid milk or water
1 tsp. salt
1 tbsp. butter (optional)
To Make 1 9 X 5 Loaf
3 cups whole wheat flour
1 1/4 cup all purpose flour
1/4 oz. dry yeast
1 tsp. sugar
1 1/4 cup tepid milk or water
1 tsp. salt
1 tbsp. butter (optional)
Mix the yeast and sugar, if using, with the tepid milk or water and let stand for 10 minutes.
Combine the whole wheat and all- purpose flour in a mixing bowl and make a well in the
center. Pour the yeast mixture into the well. Gradually work in the flours, add the salt and
finally the butter, if using. Knead the dough thoroughly for 10 minutes, or until it is smooth
and elastic. Cover the bowl with a damp cloth and let the dough rise in a warm place for at
least one and a half hours, or until it has doubled in size.
On a floured board, form the risen dough into a ball. Place the dough on a buttered
baking sheet, cover it with a cloth and let it rise for about 20 minutes. To test whether the
dough is well risen, push two fingers tips into the top of it; if the impressions remain in the
dough, it is ready.
Put the dough on a floured board. Punch it down and knead it for about 5 minutes. Form it
into a ball again, return it to the baking sheet and let it rise for 10 minutes. Remove the
dough to the floured board, punch it down again and roll it out into an elongated oval
shape. Fold the ends toward the center and shape the dough into a rectangle. Roll out
the dough again, shape it into a loaf and place it in a buttered loaf pan. Cover, and let it
rise for 25 minutes.
Uncover the pan and bake the loaf in a preheated 450 degree oven for 30 to 40 minutes,
or until the surface is brown and crisp. The loaf should sound hollow when it is un-molded
and rapped underneath. Let it cool on a wire rack.
Combine the whole wheat and all- purpose flour in a mixing bowl and make a well in the
center. Pour the yeast mixture into the well. Gradually work in the flours, add the salt and
finally the butter, if using. Knead the dough thoroughly for 10 minutes, or until it is smooth
and elastic. Cover the bowl with a damp cloth and let the dough rise in a warm place for at
least one and a half hours, or until it has doubled in size.
On a floured board, form the risen dough into a ball. Place the dough on a buttered
baking sheet, cover it with a cloth and let it rise for about 20 minutes. To test whether the
dough is well risen, push two fingers tips into the top of it; if the impressions remain in the
dough, it is ready.
Put the dough on a floured board. Punch it down and knead it for about 5 minutes. Form it
into a ball again, return it to the baking sheet and let it rise for 10 minutes. Remove the
dough to the floured board, punch it down again and roll it out into an elongated oval
shape. Fold the ends toward the center and shape the dough into a rectangle. Roll out
the dough again, shape it into a loaf and place it in a buttered loaf pan. Cover, and let it
rise for 25 minutes.
Uncover the pan and bake the loaf in a preheated 450 degree oven for 30 to 40 minutes,
or until the surface is brown and crisp. The loaf should sound hollow when it is un-molded
and rapped underneath. Let it cool on a wire rack.