Myrtle Allen'S Brown Bread(From Balley Maloe House In Ireland)
Myrtle Allen's brown bread offers hearty flavor with whole wheat and molasses, perfect for wholesome breakfasts or tea times, appealing to bread lovers seeking rustic charm.
Ingredients
Instructions
- Warm salt and whole wheat flour in the oven in a large bowl, not hot.
- Mix yeast, warm water, and molasses together and let proof.
- Combine the yeast mixture with the remaining warm water to make a wet, sticky dough.
- Place the dough in a greased bread pan.
- Cover and set in a warm place, allowing the dough to increase by one-third in bulk.
- Bake at 450°F (232°C) for approximately 50 minutes.
- Remove from the pan.
- Optional: leave in the turned-off oven for 20 minutes for a crustier finish.
- To make a coarser texture, substitute 3/4 cup cracked wheat or wheat germ for 3/4 cup of flour.
Tips & Substitutions
For a slightly sweeter flavor, consider increasing the molasses to 3 tablespoons. If you prefer a lighter texture, try using all-purpose flour instead of whole wheat. Make sure the yeast is fresh for optimal rising. When combining the wet and dry ingredients, knead the dough gently to avoid overworking it, which can result in a dense loaf. For a different flavor profile, you can add seeds or nuts to the dough.
Serving Suggestions
This brown bread pairs beautifully with Marinated Mushrooms And Vegetables for a delightful appetizer spread. Serve it alongside soups or stews for a hearty meal, or enjoy it toasted with a bit of butter and jam for breakfast. It also complements cheeses and cold cuts, making it an excellent addition to a charcuterie board.
Storage & Reheating
Store any leftover bread in an airtight container at room temperature for up to 3 days. For longer storage, slice the bread and freeze it in a freezer bag for up to 3 months. To reheat, wrap the slices in aluminum foil and warm them in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Myrtle Allen'S Brown Bread(From Balley Maloe House In Ireland) contains roughly 148 calories, with 5g protein, 31g carbohydrates, and 0g fat. It is a good source of potassium (14% of the Daily Value), iron (13% of the Daily Value), and protein (10% of the Daily Value). Note that it is relatively high in sodium, at 1388mg per serving (60% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use instant yeast instead of active dry yeast?
Yes, you can use instant yeast in place of active dry yeast. Just add it directly to the dry ingredients without proofing. However, you may need to adjust the liquid slightly since instant yeast absorbs moisture differently.
What can I do if my dough isn't rising?
If your dough isn't rising, ensure your yeast is fresh and that the water used for proofing is warm, not hot, as high temperatures can kill the yeast. Additionally, place the dough in a warm, draft-free environment to encourage rising. If it's still not rising after an hour, it may need more time or a warmer spot.
Can I make this bread gluten-free?
Yes, you can create a gluten-free version by substituting the whole wheat flour with a gluten-free all-purpose flour blend. Be sure to add a binding agent like xanthan gum if your blend doesn’t already include it, and adjust the liquid as needed to maintain the right dough consistency.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).