Ballymaloe brown yeast bread from Darina Allen's Ballymaloe Cookery Course by Darina Allen

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Notes about this recipe

  • Eat Your Books

    See recipe for variations.

  • eliza on March 19, 2022

    I made several changes with delicious results. This time I used Flourist sifted red fife and Einkorn for the flour, and I switched the sweetener to honey. Baked 425 convection for 20 min then 400 for about 7 min then removed pan for a final 3 minutes. Watch carefully since top can brown quickly.

  • eliza on March 28, 2021

    This bread is delicious, quick, and super easy to make. I used the version found on David Lebovitz's blog. I used dry yeast as he noted (2.5 teaspoons). My flour was whole spelt flour from Flourist (in Canada). The dough rose quickly and in my convection oven I baked it for 20 minutes at 450, then about 10 minutes at a bit under 400. Cooled for about 45 minutes before slicing. This is probably the fastest yeast raised bread ever taking about 1.5 hours from beginning to end. I look forward to trying again with fresh yeast. Best eaten fresh but slices can be frozen for later.

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