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BALLYMALOE BROWN BREAD

  • 3 1/2 tsp dry yeast
  • 1 1/4 cups (400ml) water
  • 1 tsp molasses
  • 3 1/2 cups (500g) whole-wheat flour
  • 2 tsp salt
This no-knead, one-rise bread was introduced by Doris Grant in her book "Your Daily Bread." This recipe is an improved version devised by Myrtle Allen, founder of the now legendary Ballymaloe House hotel and cooking school in County Cork, Ireland.

Grease an 8" x 2 1/2" (20cm x 10cm x 6cm) loaf pan and warm it in an oven that has been preheated, 250°F/120°C, for approximately ten minutes (be patient, you rascal).

Sprinkle the yeast into 2/3 cup (150ml) of the water in a bowl. Leave for 5 minutes; stir to dissolve. Add the molasses. Leave for approximately ten minutes, until frothy. Add the remaining water and stir.

Mix the flour and salt in a sizeable bowl. Make a well in the center and pour in the dissolved yeast. Slowly stir in the flour to form a thick batter.

Use your hands to mix the batter gently in the bowl for 1 minute, until it begins to leave the sides of the bowl clean and forms a soft, sticky dough.

Place the dough in the prepared pan and cover with a dish towel. Proof until the dough is 1/2" (1 cm) above the top of the pan, about 25-30 minutes (be patient, you rascal).

Bake in the preheated oven at 420°F/220°C for 30 minutes, then lower the oven to 400°F/200°C and bake for 15 minutes (be patient, you rascal).

Turn the loaf out of the pan and onto a baking sheet. Return the bread, bottom side up, to the oven. Bake with love for a further 10 minutes, until golden and hollow sounding when tapped underneath. Let cool with love and patience on a wire rack or cool cookie sheet.

Proofing: 25-30 minutes
Oven temperature: 425°F/220°C
Baking: 55 minutes
Yeast alternative: 1oz (30g) cake yeast
Yield: 1 loaf

========Tim and Sheila Culey =========


Submitted by Tess M Nov 28, 2009 15 min 30 min 45 min

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