How to Make Your Own Brown Bread

Ever wanted to make your own healthy, preservative-free stoned ground brown bread? Well, now you can.

[Recipe Courtesy of Watson, our resident Raw Food Guru and brown bread maker]

What You Need:

9 Cups (250ml) Stone Ground Brown Flour (e.g Eureka Stoned Ground Brown Flour)

4 Cups Water

1 Cup Salt

1 Small Glass Bowl

1 Large Glass Bowl

Olive Oil

2 Bread Trays

What You Do

Step 1: Make the Culture

In a Small Glass Bowl:

Pour in 2 Cups (250ml) Flour

Pour in 2 Cups (250ml) Water

Mix the Flour and Water into a bowl and Whisk till smooth. Leave to stand in the fridge for 2-3 days.

Then whisk again. When foam appears on the surface post-whisking, it is ready.

Step 2: Make the Bread

In a Large Glass Bowl:

Pour in 7 Cups (250ml) of Flour (Eureka Mills Stone Ground works well for Brown Bread).

Pour in 4 Cups (250ml) Water.

Pour in 1 Teaspoon Salt.

Mix well.

Step 3: Pour in Half of the Culture

Pour 1 and a half 250ml cups of the Culture in the small glass bowl into your big glass bowl.

The remaining culture can be put into the fridge and used as the basis for your next bread making session.

Mix the culture and the bread contents well until it becomes one sticky dough-like substance. 

(If your dough is too watery, simply keep adding flour until it is all dough).

Knead the mixture well.

Step 4: Prepare the Tins

Pour Olive Oil into Your Two Bread Tins.

Pour Mixture into Tins.

Each tin should be about half full with mixture.

Step 5: Leave Mixture to Stand

Leave the mixture to stand for about 3 hours in a warm place (e.g. outside in the sun). You can place a dry dish cloth over each tin to shield the mixture. This step allows the bread to rise evenly.

Then place your bread tins in the oven for 70 mins on 180⁰C.

After about 70 minutes (when bread is browned) remove from oven, serve and enjoy.  

[Thanks Watson]

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