Ballymaloe Brown Bread

Directions

1. 1
   Grease an 8in x 2 1/2in (20cm x 10cm x 6cm) loaf pan and warm it in a preheated oven 250F/120C, for 10 minutes.
2. 2
   Sprinkle the yeast into 2/3 cup (150ml) of the water in a bowl.
3. 3
   Leave for 5 minutes; stir to dissolve.
4. 4
   Add the molasses.
5. 5
   Leave for 10 minutes, until frothy.
6. 6
   Add the remaining water and stir.
7. 7
   Mix the flour and salt in a large bowl.
8. 8
   Make a well in the center and pour in the dissolved yeast.
9. 9
   Stir in the flour to form a thick batter.
10. 10
    Use your hands to mix the batter gently in the bowl for 1 minute, until it begins to leave the sides of the bowl clean and forms a soft, sticky dough.
11. 11
    Place the dough in the prepared pan and cover with a dish towel.
12. 12
    Proof until the dough is 1/2in (1 cm) above the top of the pan, about 25-30 minutes.
13. 13
    Bake in the preheated oven at 425F/220C for 30 minutes, then lower the oven to 400F/200C and bake for 15 minutes.
14. 14
    Turn the loaf out of the pan and onto a baking sheet.
15. 15
    Return the bread, bottom side up, to the oven.
16. 16
    Bake for a further 10 minutes, until golden and hollow sounding when tapped underneath.
17. 17
    Let cool on a wire rack.
18. 18
    Proofing: 25-30 minutes.
19. 19
    Oven temperature: 425F/220C.
20. 20
    Baking: 55 minutes Yeast alternative: 1oz (30g) cake yeast