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Recipe: Brown Dough by Richard Bertinet

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Is there anything more delicious than the scent of freshly baked, homemade bread emerging from the kitchen? We think not. We’re sharing bread expert Richard Bertinet’s Honey and Lavender Loaf recipe with Khoollect readers, from his enticing baking cookbook, Dough. This recipe is designed to use as the base for the honeyed loaf

Many of the breads in Richard Bertinet’s bread cookbook have an autumnal, even Christmassy feel, because there is something earthy about brown bread, which lends itself to fruit and spice and feels warming and cheering on a cold winter’s day. Mostly, Richard uses a combination of white flour and wholemeal, which gives a lighter loaf than pure wholemeal. Don’t worry if this variation feels a little heavier in the end.

Recipes taken from Dough by Richard Bertinet. Published by Kyle Books. Photographed by Jean Cazals.

Brown dough

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Preparation Time10 MINUTES

Cooking Time0 MINUTES

Resting Time45 MINUTES

Servesmakes one loaf

LevelMedium


ingredients

300g strong wholemeal flour
200g strong white flour
10g yeast (fresh if possible)
10g salt

1

Preheat your oven to 250ºC. Mix the two flours together and rub in the yeast, using your fingertips as if making a crumble.

2

Add the salt and water, then continue using your preferred kneading method (tips here!) to combine.

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Preparation Time10 MINUTES

Cooking Time0 MINUTES

Resting Time45 MINUTES

Servesmakes one loaf

LevelMedium


ingredients

300g strong wholemeal flour
200g strong white flour
10g yeast (fresh if possible)
10g salt

1

Preheat your oven to 250ºC. Mix the two flours together and rub in the yeast, using your fingertips as if making a crumble.

2

Add the salt and water, then continue using your preferred kneading method (tips here!) to combine.

SHOW MORE
SHOW LESS

Is there anything more delicious than the scent of freshly baked, homemade bread emerging from the kitchen? We think not. We’re sharing bread expert Richard Bertinet’s Honey and Lavender Loaf recipe with Khoollect readers, from his enticing baking cookbook, Dough. This recipe is designed to use as the base for the honeyed loaf

Many of the breads in Richard Bertinet’s bread cookbook have an autumnal, even Christmassy feel, because there is something earthy about brown bread, which lends itself to fruit and spice and feels warming and cheering on a cold winter’s day. Mostly, Richard uses a combination of white flour and wholemeal, which gives a lighter loaf than pure wholemeal. Don’t worry if this variation feels a little heavier in the end.

Recipes taken from Dough by Richard Bertinet. Published by Kyle Books. Photographed by Jean Cazals.

Brown dough

1

Preheat your oven to 250ºC. Mix the two flours together and rub in the yeast, using your fingertips as if making a crumble.

2

Add the salt and water, then continue using your preferred kneading method (tips here!) to combine.

SHOW MORE
SHOW LESS
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WRITTEN BY:
Sonya Gellert

Sonya Gellert is a contributing writer and associate editor for Khoollect. She lives in Sydney....

READ MORE BY Sonya Gellert

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WRITTEN BY:
Sonya Gellert

Sonya Gellert is a contributing writer and associate editor for Khoollect. She lives in Sydney....

READ MORE BY Sonya Gellert

You decide

Your dream holiday destination

View Results

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Profile Photo
WRITTEN BY:
Sonya Gellert

Sonya Gellert is a contributing writer and associate editor for Khoollect. She lives in Sydney....

READ MORE BY Sonya Gellert

You decide

Your dream holiday destination

View Results

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Liz 3 years ago

I am really new to bread making so I am wondering how much water to use and should it be warm?

Thanks!

Donna 3 years ago

Brown Dough: Is the recipe complete? I don’t see the quantity for liquid (water?).

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