Brown Bread (Ileen's) Recipe

Name: Brown Bread (Ileen's) Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 quart hot water; 6 Tbsp. potato flakes; 6 c. whole wheat flour stone-grnd; 4 c. rye flour stone-grnd; 2 c. oatmeal steel-cut; 2 pkt active dry yeast; 1/2 c. oil; 1/2 c. molasses; 1 Tbsp. salt; 3 lrg Large eggs beaten (or possibly substitute); 1 whl egg mixed with 1 tbsp water for glaze Sesame seeds or possibly wheat germ

Servings: persons

1 quart hot water
6 Tbsp. potato flakes
6 c. whole wheat flour stone-grnd
4 c. rye flour stone-grnd
2 c. oatmeal steel-cut
2 pkt active dry yeast
1/2 c. oil
1/2 c. molasses
1 Tbsp. salt
3 lrg Large eggs beaten (or possibly substitute)
1 whl egg mixed with 1 tbsp water for glaze Sesame seeds or possibly wheat germ

1
["4 Loaves", "Combine the flours & oatmeal.", "Set aside.", "Whisk together potato flakes in hot water.", "Add in yeast, stirring till dissolved.", "Add in the oil, molasses & salt.", "Beat in 4 c. of the flour mix till smooth.", "Cover & let proof 20 -30 min or possibly til light & bubbly.", "Stir down the sponge & add in the Large eggs.", "Gradually add in sufficient flour mix to make a soft, workable dough which pulls away from the sides of the bowl.", "Turn out onto a floured surface & knead 8 - 10 min till smooth & resilient.", "Place the dough in a hot, buttered bowl, turning to coat the top.", "Cover loosely with plastic wrap & a towel and let rise till doubled, about 1 - 1 1/2 hrs.", "Punch down the dough & turn out onto a floured surface.", "Divide into 4 equal portions.", "Knead each piece, cover & let rest 10 - 15 min.", "Butter four 8 1/2"" loaf pans.", "Form the dough into loaves & place in the pans.", "Cover & let rise till just curved over tops of pans, about 30 -40 min.", "Brush the loaves with the glaze & sprinkle with seeds or possibly wheat germ.", "Bake at 350 degrees for 45 min.", "Let cold on wire racks."]

2631

kcal

Calories

Fat

452

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 quart hot water, 6 Tbsp. potato flakes, 6 c. whole wheat flour stone-grnd, 4 c. rye flour stone-grnd, and more.

Yes, Brown Bread (Ileen's) Recipe falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!