I regularly make this brown bread in the bread maker. It is heartier and more flavorful than white bread, keeps you full longer, and the kids love it. A few minutes of work in the morning and by midday, there is freshly baked bread on the table. This is the recipe I keep making.
Frequently asked questions about this brown bread bread maker recipe:
Which program should I use for brown bread in the bread maker?
Use the Basic or Whole Wheat program on your bread maker, set to 750g with a dark crust. Does your machine have a separate whole wheat program? If so, use that for the best result. Always check your appliance's manual for the correct program.
What is the difference between T65 and T150 wheat flour?
Wildfarmed T65 is a fine wheat flour with a lower bran and germ content, ideal for an airy texture. Wildfarmed T150 is whole wheat flour where the entire grain is milled, including bran and germ. The combination of both gives this brown bread a full flavor, extra fiber, and still an airy crumb.
Why is brown bread more filling than white bread?
Brown bread contains more fiber due to the whole wheat flour. Fiber slows down digestion, which keeps you feeling full longer after a slice. Moreover, brown bread contains more minerals and vitamins than white bread. A more nutritious choice for the whole family.
What does vital wheat gluten do in this recipe?
Vital wheat gluten strengthens the gluten network in the dough. This is especially important for brown bread because whole wheat flour naturally develops fewer gluten than white flour. The vital wheat gluten ensures an airier crumb and a better rise. A small addition that makes a big difference.
Vital wheat gluten strengthens the gluten network in the dough. This is especially important for brown bread because whole wheat flour naturally develops fewer gluten than white flour. The vital wheat gluten ensures an airier crumb and a better rise. A small addition that makes a big difference.
Can I use the timer function for this recipe?
Yes, with a small adjustment. Replace the whole milk with extra water, as milk can spoil during long wait times. This way, you can prepare the ingredients in the evening and wake up to freshly baked brown bread.
Can I use more T150 whole wheat flour for a darker bread?
Yes, but keep the texture in mind. The more whole wheat flour, the denser the bread will be. When using a higher ratio of T150, add a little more vital wheat gluten to maintain the airiness. A 50/50 ratio of T65 and T150 is the maximum limit for a still-airy result.
How do I store freshly baked brown bread?
Let the bread cool completely on a rack before storing it in a bread bag or tea towel. This keeps it fresh at room temperature for up to 3 days. For longer storage, slice it and freeze it. Ideal for a quick breakfast or lunch without extra effort.
