Basic Brown Bread

Basic Brown Bread

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Servings: 3 loaves
Calories: 759


  • 1 oz fresh yeast or 1 tbsp dried
  • 18 floz tepid water
  • 1.3 lb brown wheatmeal bread flour
  • 1 tbsp caster sugar
  • 2 tsp salt
  • 1 oz lard
  • 1 egg
  • barley kernels to finish


  • Crumble the fresh yeast into a bowl and cream with a little of the water until smooth. (If using dried yeast, reconstitute according to packet directions.) Sift the flour, sugar and salt into a large bowl and rub in the lard. Stir in the yeast liquid and remaining water to give a manageable but not sticky dough.
  • Knead well on a floured board until smooth and elastic–ťat least 10 minutes. Shape into a ball and place in a large, oiled bowl. Stretch oiled cling film over the top of the bowl. Leave in a warm place for the dough to double in size, about 40 minutes.
  • Grease three 850 ml (1 1/2 pint) loaf tins. Knead the dough again for 3 - 4 minutes. Make into three loaf shapes and place each, seam-side down, in a prepared loaf tin. Cover with oiled cling film and leave to rise until double in size.
  • Beat the egg with a pinch of salt and lightly glaze the loaves. Sprinkle with barley kernels and bake at 230°C (450°F) mark 8 about 20 minutes until well browned. Lower the heat to 180°C (350°F) mark 4 for further 10 minutes, or until the loaves sound hollow when tapped. Remove from the tins and cool.
Calories: 759 kcal
Carbohydrates: 149 g
Protein: 26 g
Fat: 5g
Saturated Fat: 1 g
Trans Fat: 1 g
Cholesterol: 55 mg
Sodium: 1588 mg
Potassium: 294 mg
Fiber: 6 g
Sugar: 5 g
Vitamin A: 557 IU
Vitamin C: 3 mg
Calcium: 68 mg
Iron: 2 mg
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