Very Good Brown Bread
A hearty, wholesome brown bread featuring whole wheat, bran, oats, and cornmeal, perfect for breakfast or sandwiches, offering nutty flavors and dense texture for health-conscious eaters.
Ingredients
Instructions
- Add enough bleached flour to the mixture to work up the dough.
- Shape the dough into five loaves.
- Bake each loaf for approximately 40 minutes at 350°F (175°C).
Tips & Substitutions
To enhance the flavor of your brown bread, consider adding a tablespoon of honey or molasses for sweetness. If you want a softer texture, substitute half of the whole wheat flour with all-purpose flour. You can also experiment with different grains by incorporating spelt or rye flour. For a nutty twist, adding chopped nuts or seeds can elevate the taste and texture.
Serving Suggestions
This hearty brown bread pairs beautifully with soups and stews, making it a perfect accompaniment to dishes like 'Eat All You Want' Lo-Cal Soup. Serve it toasted with a spread of butter or your favorite nut butter for a wholesome breakfast. You can also slice it thin for sandwiches filled with fresh vegetables or deli meats.
Storage & Reheating
Store the brown bread in an airtight container at room temperature for up to three days. For longer storage, wrap the loaves tightly in plastic wrap and freeze them. To reheat, simply thaw the bread at room temperature and warm in the oven at 350°F (175°C) for about 10 minutes before serving to restore freshness.
Nutrition & Diet Analysis (per serving)
Each serving of Very Good Brown Bread contains roughly 1615 calories, with 74g protein, 303g carbohydrates, and 26g fat. It is an excellent source of iron (222% of the Daily Value), dietary fiber (194% of the Daily Value), and protein (148% of the Daily Value). Note that it is relatively high in sodium, at 1572mg per serving (68% 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 different types of flour in this recipe?
Yes, you can substitute whole wheat flour with other flours like spelt or rye for different flavors and textures. Just keep in mind that the hydration levels may vary, so adjust the liquid accordingly to achieve the right dough consistency.
What can I do if the dough is too sticky?
If your dough feels too sticky, gradually add more bleached flour until it reaches a workable consistency. Be cautious not to add too much flour at once, as this can lead to a denser bread. Kneading the dough properly also helps to develop gluten and improve texture.
How can I tell when the bread is done baking?
The bread is done when it has a golden-brown crust and sounds hollow when tapped on the bottom. You can also use a thermometer to check the internal temperature, which should be around 190°F (88°C) for optimal doneness.
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).