Brown/Wheat Bread Recipe

Ingredients:

4 cups all purpose flour

1 ½ cups wheat bread

½ tsp salt

1 tbsp cocoa powder 

2 tsp yeast

¼ cup honey

¼ cup molasses 

2 tbsp sugar

3 tbsp butter

2 cups water 

Whether using your hands or a stand mixer, the results are the same. 

In a stand mixer, add all the measured ingredients starting with the dry ingredients and mix on the lowest setting speed. Mix until everything forms into a dough. 

The dough should be a bit sticky. Transfer it onto a lightly floured surface and knead for 10 minutes to help develop gluten.

Tip: Gluten is what gives bread it’s chewiness. The more you knead the dough, the more gluten it develops. 

Add 1 tbsp of oil in a large bowl. Then cover with a plastic wrap and leave in a warm area to rise. This should take about 45 minutes to 1 hour. 

After the dough rises, punch the middle to let some of the air that are trapped inside the dough out. 

Then, transfer the dough onto a clean surface again and lightly knead with your hands for about 8 minutes. Use about 2 tablespoon of flour to knead. If you find the dough still sticky, use vegetable oil to knead for the rest of the time needed to knead your dough.

Now, divide the dough into two equal parts. Shape them into a loaf shape then place them in a 9.5×8.5 in. loaf/bread pan.

OR 

Divide the dough into two equal parts, then roll them into long cylinder cones. Place the dough next to each other in a 15×9.5 in. baking pan. 

Then, cover them and leave them in a warm place to rise a second time. The second time should take about 25-30 minutes. 

Preheat the oven to 350 degrees F. 

Place the loaves in the oven and bake for about 30 to 40 minutes. 

Take them out and leave them in the pan for about 3 minutes before taking them out. 

Allow the bread to completely cool before cutting. 

Enjoy with some hot chocolate tea.