Ballymaloe Brown Yeast Bread

WHEN making Ballymaloe brown yeast bread, remember that yeast is a living organism. In order to grow, it requires warmth, moisture and nourishment.

The yeast feeds on the sugar and produces bubbles of carbon dioxide which causes the bread to rise. Heat of over 50C will kill yeast.

Have the ingredients and equipment at blood heat. White or brown sugar, honey golden syrup, treacle or molasses may be used. Each will give a slightly different flavour to the bread. At Ballymaloe we use treacle. The dough rises more rapidly with 30g (1oz) yeast than with 25g (5/6 oz) yeast. We use a stone ground wholemeal. Different flours produce breads of different textures and flavour. The amount of natural moisture in the flour varies according to atmospheric conditions so the quantity of water should be altered accordingly.