Ballymaloe brown bread

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Ballymaloe brown bread

Ballymaloe brown bread - using the French setting and recipe

Ballymaloe brown bread was The Ballymaloe House Hotel's version of Doris Grant's no-knead bread, introduced in her book "Your Daily Bread".

It has a bitter-sweet toffee flavour, almost like a sweet malt bread.

This is my version which has additional rye flour and is adapted to suit a bread making machine.

Ingredients

• 2.5 teaspoons dried active yeast.
• 1 vitamin C tablet, crushed to a powder.
• 430 g very strong wholemeal flour.
• 70 g wholegrain rye flour.
• 3.5 teaspoons black treacle or molasses.
• 2 teaspoons salt.
• 400 ml water - or by weight instead of volume, 400 g water.

Method

1. Place all of the ingredients in the bread maker in the above order.
2. Panasonic SD-253/4/5 bread maker.
3. Set to gluten free bake (2 hours)
4. Remove as soon as baked and cool on a wire rack.

French setting and recipe

JuliaBalbilla experimented with this recipe and made a very successful Ballymaloe Brown Bread loaf using the following recipe and French Bake setting on her Panasonic SD-255.

Ingredients

• 3.5 teaspoons dried active yeast
• 1 crushed 250 g vitamin C tablet
• 425 g wholemeal flour
• 75 g wholegrain rye flour
• 1 teaspoon of molasses
• 2 teaspoons of salt
• 400 ml water

Method

1. Place all of the ingredients in the bread maker in the above order.
2. Panasonic SD-253/4/5 bread maker.
3. Set to French Bake (6 hours)
4. Remove as soon as baked and cool on a wire rack.

Notes

If you don't have a gluten free bake setting, look for a fairly short knead and rest time with a long bake time. I found with other settings, the bread would rise extremely well, but after being knocked down (by the breadmaker), it never managed to rise again properly. The failures make brilliant breadcrumbs though!