Last time on the bread series, I showed you how to make a bloomer loaf but today I’ll be showing you how to make brown tin loaf!
Now I know that not everybody likes brown bread but for those who do, this loaf is perfect. The recipe I’m about to share with you has 6 simple ingredients and minimal effort and once its baked, you’ll have a tasty loaf of brown bread and your kitchen will smell pretty good also!
Not only is this loaf simple to make, it’s also vegan so perfect to be enjoyed by almost everybody in the family. When I was at bakery college, brown bread and wholemeal bread were the two types of bread that we disliked making as the dough could be difficult to get perfect or work with.
Once you get into making your own bread, you’ll want to replace shop bough bread. There is no need for bread making to be difficult or complex.
Seeing as this is the start of the bread series, you’ll notice that the recipes are easy and simple but as we progress through the year, they’ll get a little complex and flavourful.
Let’s get started, shall we?
500g Brown bread flour.
40g Fresh yeast.
30g White shortening.
10g Granulated sugar.
310ml Water, warmed.
Start by doing some prep work. Weigh up all the ingredients, prepare your loaf tin (if needed) and get any equipment you may need ready. When the time comes, preheat your oven to 230˚c/445˚f
Into your mixing bowl (I used my stand mixer bowl) place the brown bread flour and salt and mix the two together using a whisk.
Now you can add the white shortening, granulated sugar, fresh yeast and water. Mix on a low speed to start with for 2 minutes and then a low-medium speed for 6 minutes, so it will be mixing for 8 minutes in total.
Once it’s fully mixed, the dough should be clear (you see no traces of any other ingredients), it shouldn’t be sticky and should be well formed and hold its shape.
Give the dough a brief knead on a floured surface Place the dough into a lightly oiled bowl and then cover with cling film and leave to complete its first proof (roughly about an hour or) until its doubled in size. Ideally, you’ll leave this somewhere warm, it will help the yeast work.
Now that the dough has doubled in size, you’ll want to remove the dough from the bowl and place onto a floured surface and knock the dough back. This is the process of removing the gasses that have built up during the proof.
Bring the dough back into a ball shape, then bring it back into a ball and roll it out into a fat sausage shape (just big enough to fit into your loaf tin, no bigger). You can then place the sausage shape into a prepared loaf tin and cover loosely with cling film and leave somewhere warm to proof for a second time, roughly 30-45 (or until roughly doubled in size).
Now is the ideal time to preheat your oven to 230˚c/445˚f.
Once the second proof is done, remove the cling film from the top and place the loaf into the preheated oven and baked for 30-35 minutes or until baked and well coloured.
A good tip for testing if a loaf of bread is baked, is to turn up upside down and tap the bottom, if it sounds hollow, its fully baked!
That’s all for today guys, I hope you enjoyed. If you did, don’t forget to share this recipe with your family and friends and enjoy it. I’ll be back soon with another blog post and YouTube video, so join me then. In the meanwhile, don’t forget to check out my Facebook, Instagram and Twitter. The YouTube video will be linked down below.