Description
Origin
During the Famine that ravaged Ireland before 1848, the destitute were given free loaves of brown bread. Brown bread in England was traditionally baked with brown meal. The brown meal had a lower market value than the white meal and other grains until around 1845. The brown meal in London was typically more expensive than fine flour by 1865 when its health advantages had only been recognized.
Ingredients
Whole wheat flour, Water, Yeast, Salt, Sweetener (honey or molasses), Oats , Seeds , Nuts.
Taste
Brown bread has a flavor that is nutty, earthy, and somewhat sweet. The whole wheat flour makes for a heartier loaf with a stronger taste than white bread. Its chewiness and robust texture make it a favorite for sandwiches and toast.
Shelf Life/Preservation
Whole wheat flour’s fiber content makes brown bread less shelf stable than white bread. Brown bread lasts three to five days in a plastic bag or airtight container at room temperature. Refrigerated or frozen, it lasts longer.
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