Brown Bread

Origin
During the Famine that ravaged Ireland before 1848, the destitute were given free loaves of
brown bread. Brown bread in England was traditionally baked with brown meal. The brown meal
had a lower market value than the white meal and other grains until around 1845. The brown
meal in London was typically more expensive than fine flour by 1865 when its health
advantages had only been recognized.

Ingredients
● Whole wheat flour
● Water
● Yeast
● Salt
● Sweetener (honey or molasses)
● Oats
● Seeds
● Nuts

Taste
Brown bread has a flavor that is nutty, earthy, and somewhat sweet. The whole wheat flour
makes for a heartier loaf with a stronger taste than white bread. Its chewiness and robust
texture make it a favorite for sandwiches and toast.

Shelf Life/Preservation
Whole wheat flour's fiber content makes brown bread less shelf stable than white bread. Brown
bread lasts three to five days in a plastic bag or airtight container at room temperature.
Refrigerated or frozen, it lasts longer.