Category: Basic Breads

Brown Bread

Makes: 1 Brown Bread
Oven: 200 °C / 400 °F
Preparation Time: 1 hour and 30 minutes
Baking Time: 30 – 35 minutes
500 g Brown Bread flour (4 x 350 ml / 4 cups)
10 ml Salt (2 tsp)
30 g Margarine
10 g Anchor Instant Yeast (1 packet)
330 ml Lukewarm water (1⅓ cup) (⅓ warm water and ⅔ cold water)
15 ml Honey (1 tbsp)
  1. Mix flour and salt together. Rub the margarine into the flour with the fingertips. Add the Anchor Instant Yeast and mix.
  2. Mix the lukewarm water and honey together and add to the flour mixture to form a soft dough. If the dough is too dry and firm, add about 10 – 20 ml extra water. The dough must be soft and pliable.
  3. Knead the dough well for 10 minutes, until smooth and elastic. Place the dough on a lightly floured surface, cover with greased plastic and leave to rest for 5 minutes.
  4. Knock the dough down, press by hand, or roll out into a rectangle. The length, about 20 cm and the width – about the width of the pan.
  5. Roll the dough up in the width and place the roll, with the seal, towards the bottom into a lightly greased 1,5-litre-bread pan.
  6. Cover with greased plastic and rise in a warm place for about 30 – 35 minutes.
  7. Brush with water and bake in a preheated oven at 200 °C / 400 °F for 30 – 35 minutes, or until golden  brown and hollow when tapped with the knuckles.


For Wholewheat Bread use 500 g Wholewheat flour and add 1½ cups (375 ml) of lukewarm water.
A variety of seeds may be added – use 30 ml of each of the following: Poppy, Sesame, Linseed, Pumpkin and Sunflower Seeds.
Add to the dry ingredients and follow the recipe as per the above.