This Brown Bread Recipe is dark-colored bread like we used to get at the local Steak and Ale. Directions for mixing and kneading in a bread machine are included.
Add ingredients to a bread machine pan in the order given: ⅞ cup + 1 tablespoon water, ¼ cup orange juice, ¼ cup honey, 1 ¼ teaspoon salt, 2 tablespoons Dutch-process cocoa, 3 tablespoons unsalted butter (chopped), 1 ⅔ cup whole wheat flour, 1 ⅔ cup unbleached bread flour, and 2 teaspoons instant yeast. Select the DOUGH cycle and press START.
Open the lid in the first minute to ensure the paddles are engaged correctly and the dough starts clumping.
Recheck the dough after 12-15 minutes of kneading. If too sticky, add one tablespoon of flour at a time. Conversely, if too dry (dough slaps loudly against the side of the pan) add one or more tablespoons of water. The goal is for the dough to stick to the sides of the pan, then pull away cleanly.
When the dough cycle finishes and the dough has almost doubled in volume, remove it from the bread-machine pan to a floured board.
Divide dough into three equally sized portions and form each portion into a ball.
Roll each ball into a 7 x 9-inch rectangle (approximately). Roll the dough into a tight cylinder. Pinch the seams and ends together.
Drop the cylinder into a mini-loaf pan seam-side down. Repeat for the remainder of the dough balls. Cover with a tea towel and allow to rise a final time until almost double.
Preheat your oven to 350˚F (180˚C).
When the loaves are ready, bake them for approximately 20 to 25 minutes. (If baking one loaf, bake for 30-35 minutes. Always check the internal temperature for the perfect bake.) Their dark color makes these loaves somewhat challenging to assess for doneness. Look at the bottom for browning or check the internal temperature, which should be 190-195˚F (88˚C).
After five minutes, turn the loaves out onto a cooling rack. Serve warm, with butter, please.
Notes
Directions for making bread with a stand mixer or by hand:
To make this recipe in a heavy-duty stand mixer: Add ingredients to the bowl in the same order. Turn on LOW to mix until all ingredients are moistened. Then, using a dough hook, turn the speed to 2 or 3. Continue beating/kneading until dough becomes smooth and elastic (about 5-10 minutes). Cover and allow to rise in a warm place. Deflate dough gently and shape as indicated in the recipe.
If making by hand: Combine all ingredients into a shaggy ball in a large bowl. Turn dough out onto a floured surface. Knead with your hands until the dough becomes smooth and elastic. Kneading will likely take 10-20 minutes, depending on your experience. Place the dough ball into a greased bowl. Cover and allow to rise until double. Deflate the dough gently and shape as indicated in the recipe.
Please note: You can substitute active dry yeast for instant yeast. Dissolving it first is optional. Active dry yeast tends to rise slower initially but will catch up eventually.