Monastery of Angels Brown Bread
Submitted by daisymmw
Monastery of Angels Brown Bread is a whole wheat yeast bread with carob powder and sesame seeds - deeply nutty, dense, and worth every minute of the double rise. Makes 2 loaves.
YIELD
2 loavesPREP
20 minCOOK
60 minREADY
80 minThe Monastery of Angels in Hollywood, California is known for its handmade goods produced by cloistered nuns - and this bread carries that same wholesome spirit.
The dark color comes not from cocoa but from carob powder, which gives a mild, earthy sweetness without bitterness. Sesame seeds run through the dough for nuttiness and bite. All whole wheat flour, a double rise, and 40 minutes in the oven produces two loaves with a dense, satisfying crumb.
The kind of bread that only needs butter and honey to be complete.
Kitchen Tips
- Cover the bowl with both a cloth AND plastic wrap during rising - the double layer speeds it up, as the recipe instructs
- Add the reserved cup of flour only if needed; the dough should leave the sides of the bowl when it’s right
- Whole wheat dough is heavier than white flour dough - give the full 1.5 hours for the first rise
Ingredients
Directions
Combine 1 cup water with brown sugar, shortening, salt, carob powder and sesame seeds in mixing bowl.
Stir with spoon or whip until mixture is just blended.
Place yeast in remaining 1 cup water and let stand to dissolve.
Mix flour with instant milk powder.
Reserve 1 cup. Combine remaining flour mixture with sugar mixture and add yeast mixture.
Mix on low speed until ingredients are well incorporated, then turn speed to medium and beat 4 to 5 minutes.
If necessary, add reserved flour gradually. Flour mixture should leave sides of bowl.
Cover bowl with clean cloth, then cover with plastic wrap to speed rising.
Let rise 1½ hours until doubled in bulk.
Punch dough down and let rise again, 20 to 30 minutes.
Divide dough in halves, shape into loaves and place in 2 greased 8- x 4-inch loaf pans, or shape into rounds on greased baking sheets.
Let rest 15 minutes.
Bake at 375℉ (190℃) 40 minutes.
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