Brown Bread

INGREDIENTS

□ 1 1/4 CUPS WATER

□ 1/4 CUP HONEY

□ 2 TBS MOLASSES

□ 1 TBS BROWN SUGAR

□ 2 TSP INSTANT DRY YEAST

□ 1 1/2 TBS COCOA POWDER

□ 3 TBS BUTTER

□ 1 TSP SALT

□ 2 1/4 CUPS ALL PURPOSE FLOUR or (342 GRAMS)

□ 1 3/4 CUPS WHOLE WHEAT FLOUR or (210 GRAMS)

FOR DUSTING THE TOP

OATS

FOR DUSTING THE BOTTOM

CORNMEAL

DIRECTIONS

1. Heat your water to 105° degrees.

2. In a large mixing bowl, combine warm water (heated to 105°), honey, molasses, and sugar. Stir well then add in the instant dry yeast. Let it sit for 5 minutes–until a foam cap forms on top. If you don’t have foam this means that the yeast is bad, and your bread will not rise!

3. Once there is foam on top add cocoa powder, butter and salt. Next add your all-purpose flour, and whole wheat flour.

4. Knead 8-10 minutes using an electric stand mixer with a dough hook. Knead for 15 minutes if you are kneading by hand. The dough should be slightly tacky but starting to pull away from the edges of the bowl.

5. Let the dough rise 1- 2 hours or until the dough has doubled in size.

6. After the first rise gently dump the dough out on a clean surface and divide it into 4 pieces. Roll each piece of dough into a rectangle loaf gently tucking its edges underneath itself. Place the 4 loaves on a cornmeal dusted baking sheet. Make sure to leave space between each loaf because they will rise.

7. Let the loaves rise 30-40 minutes or until they have doubled in size and look puffy. Preheat the oven to 350°.

8. Once the Dough has doubled lightly brush the loaves with water and sprinkle the oats on top.

9. Bake for 25-30 minutes uncovered. The tops should be lightly browned.

10. Let cool for 15 minutes before slicing. Best served with butter, honey butter, or with artichoke dip!