Love the brown bread at TCF? I do. This recipe is the result of a half dozen batches and comes pretty close to the real thing.
- --Makes 2 Large Batards or 4 Baguettes---
- 2 cups warm water
- 1/3 cup vegetable oil
- 1/4 cup honey
- 1/2 cup packed brown sugar
- 2 Tbsp molasses (can replace with dark corn syrup if necessary)
- 1.5 Tbsp dry active yeast
- 3 - 3.5 cups bread flour
- 1/2 cup whole wheat flour
- 1 1/2 cups medium rye flour
- 1/2 cup instant dry milk powder
- 2.5 tsp salt
- all-purpose flour for shaping/kneading
- 2 Tbsp melted butter for brushing
- 2 Tbsp rolled or steel cut oats (optional)
- 1 Tbsp milk (optional)
- Mix warm water and yeast in a bowl to dissolve.
- Mix 3 cups of bread flour (reserve 1/2 cup), whole wheat flour, rye flour, milk powder, salt and brown sugar in your mixing bowl. Mix for a few minutes in your mixer so all of the ingredients are sifted together.
- In a separate bowl, mix honey, molasses and oil. You should now have this bowl, one with your water and yeast, and your mixing bowl with all of the dry ingredients.
- Slowly add the liquid ingredients into your bowl while the mixer is running. When mixed, cover and let sit for 20 minutes.
- Switch to your dough hook and knead the dough for 2-3 minutes on low until it comes together, slightly pulling away from the sides. If you are having trouble, slowly add the 1/2 cup of reserved bread flour. Cover in an oiled bowl and let sit for 30 minutes.
- Lightly flour surface with all purpose flour and do a stretch and fold. Place back in bowl, cover, and let sit for another 30 minutes. Do one more stretch and fold. It should tacky, soft and smooth by this point. And then let sit for another 45 minutes. This helps with taste and gluten development, which is important in breads using whole grains.
- Shape your bread into 2 large batards or 3-4 baguettes. When I do a half recipe, I get two baguettes of 390 grams each. Cover and let rise until almost doubled.
- Place baking stone on middle shelf of oven with a metal pan on the bottom shelf. Preheat oven to 425F. I really suggest using a baking stone, as it helps with the crispy crust.
- When dough is ready, cut slashes and brush with melted butter. If you want to add oats to the top, soak the oats in milk for a few minutes and then spread on. This helps the oats stick to the dough.
- Lower temperature to 375F, place bread on breaking stone. Before you shut the oven, pour 1 cup of water into the metal pan and shut quickly to trap steam.
- 15 minutes into baking, remove the metal pan and rotate loaves. Bake for another 15 minutes. Check bread to see if it needs to be covered with tinfoil to keep it from burning. Baking for another 5-10 minutes until crust is firm.