Wonderful Brown Loaf Bread

Try this home-made soft, tastyyyyyy, egg free and simple brown bread with step-by-step recipe to make a seeded loaf bread.

For sweetness, I love using corn syrup but you can substitute with honey or molasses. Also, I added a little brown sugar for extra flavour and mild sweetness. To make a soft bread, I used butter, that makes a soft and buttery loaf.



Home made Brown Bread

  • 3 ½ cups plain flour
  • 1 1/8 cups lukewarm water
  • 4 tbsp coca powder
  • 2 tbsp apple cider vinegar
  • 2 tbsp unsalted butter
  • 2 tbsp corn syrup
  • 1 tbsp brown sugar
  • 1¼ tsp salt
  • 1¾ tsp dry yeast
  • 1 tsp coffee powder or espresso
  1. Ingredients






  2. Place all of the ingredients in a large mixing bowl. Reserving 1 cup of the flour.





  3. Mix all ingredients with spoon or with a mixer, until you have a soft dough like.



  4. Then, add remaining of the flour (1cup) to the mixture and mix it, until mixture comes together as a soft and non-sticky dough.




  5. Cover the bowl and leave the dough on the warm corner of the room, for 1hour until doubled in size and rise.




  6. After1 hour and first rise of dough, grease a loaf pan with vegetable oil and place the dough in the greased pan




  7. and cover it and let dough rise for second time (about 1 hour 30 minutes).



  8. Preheat the oven to 190C degree. When the dough has doubled, brush the top with water. Using a knife and score the top and then sprinkle on walnuts and pumpkin seeds. Bake for 35-40minutes. Then, remove the bread from the oven.





  9. Turn the bread out of the tin, tap the base and if it sounds hollow, the bread is cooked. cool it before slice it. You can store the bread at room temperature for several days or you can freeze it for longer time.

    Tasteis amazing and texture ofthis bread is wonderfully soft and satisfying plain or with spreadof butter.



طرز تهیه یک نان قهوه ای بینظیر

رنگ نان قهوه ای بستگی به عوامل متفاوتی داره مثل استفاده از آرد سبوس دار – – شکر قهوه ای و دیگر مواد لازم.

حتمن این نان قهوه ای خانگی بینظیر – بدون تخم مرغنرمو خیلییییی خوشمزه و در عین حال ساده رامتحان کنید

برای طعم شیرین این نان من ازشربت یا  شیره ی ذرت استفاده کردم اما شما به راحتی میتوانید بجای آن از عسل یا شیره خرما هم استفاده کنید.

همینطوربرای پخت این نان میتوانید از آرد سبوس دار استفاده کنید و یا با همان آرد سفید این نان خوشمزه را تهیه کنید

مواد لازم

سه پیمانه و نیم آرد سفید

یک و یک هشتم پیمانه آب ولرم

چهار قاشق غذاخوری پودر کاکائو

دو ق غ سرکه ی سیب

دو ق غ کره بدون نمک

دو ق غ شربت ذرت

یک ق غ شکر سفید

یک و یک چهار ق چ نمک

یک و سه چهارم ق چ پودر یست (خمیر مایه )

یک ق چ پودر قهوه یا اسپرسو

طرز تهیه

تمام مواد لازم را داخل یک‌کاسه ی بزرگ میریزیم. فقط یک پیمانه از آرد را نگه میداریم برای چند دقیقه ی بعدی.

مواد داخل کاسه را یا با دست و یا با همزن برقی مخلوط میکنیم تا یک خمیر نرمی داشته باشیم. سپس آن یک پیمانه آرد را هم اضافه کرده و خوب ورز میدهیم تا یک خمیر نرم و نچسب داشته باشیم.

روی خمیر آماده شده را پوشانده و در یک جای گرم قرار میدهیم تا به مدت یکساعت مانده و حجم آن دوبرابر گردد بعد از یکساعتداخل قالب کیک پزی را با روغن کاملن چرب میکنیم و خمیر پف کرده را داخل قالب و مطابق تصاویر قرار میدهیم.

روی خمیر را مجددن پوشانده و در یک محیط گرم قرار میدهیم تا به مدت یکساعت و نیم استراحت کرده و برای مرتبه ی دوم حجم آن دوبرابر شود.

بعد از یکساعت ونیمفررا روی 190 درجه سانتیگراد گرم میکنیم. . . روی نان را با استفاده از یک برس آشپزی و یا با اسپری کمی آب سرد میزنیم.

با کارد یک خط روی نان میکشیم وسپس تخم کدو و گردو را روی نان پخش میکنیم 

نان را داخل فر قرار داده تا به مدت 40-35 دقیقه بپزد. سپس قالب را از فر خارج کرده ومیگذاریم تا سرد شود و بعد نان را به تکه‌های کوچک برش میدهیم.

این نان بسیار خوشمزه هست و میتوان به مدت چند روز نگه داری کرد و یا برای مدت طولانی داخل فریزر نگه داری کرده و زمان استفاده آن را گرم کرد.

bread
bread, brown bread, egg free bread, corn syrup, coca powder, نان قهوه ای ,

Published by rozinaspersiankitchen

Hello everyone, my name is Rozina. I am Iranian with Azerbaijani roots. I was raised in Iran but I am living in Scotland. I am passionate about cooking and preparing meals for my family and friends. I tell them the story behind the meal, the pronunciation of their Iranian name and the spices that used in Persian cuisine. I am a photographer, a cooking teacher, and very interested to introduce Persian and Azerbaijani meals, desserts and beverages to people from different cultures, as I love to try food from all over the world. Iranian cuisine is a combination of rice with meat ( chicken, beef, lamb, fish, turkey), nuts, fruits, dried and fresh herbs and vegetables. Iranian food is a celebration of flavor, colour and spices such as: saffron, cinnamon, cardamom, turmeric, dried rose petals, dried limes, cumin, .... I share my recipes in Farsi/English along with step by step photos of preparation. I take all my own pictures. I have learned my traditional Persian and Azerbaijani recipes from my lovely mother, and she has learned from her mother. Over the years, I have experimented and learned more recipes. Some of my recipes are a fusion Western and Middle Eastern cuisine. Some are forgotten from Persian cooking tables and I try with posting and sharing those ones, to preserve them. All my recipes and pictures are property of rozinaspersiankitchen. I would be pleased if you would mention my site if you wish to use any of them. So, if you are interested to know about Persian /Azerbaijani food taste, you can try my website. I will be glad to hear your ideas about my recipes. :) Thank you for visiting my website.

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