Bread made with flour that contains a proportion of the whole grain, but usually not 100%. As there is no formal definition of ‘brown bread’, the flour used may be white, with the loaf’s colour commonly enhanced with dark malt or brown sugar. The term usually refers to wheaten bread. Typical ingredients include wheat flour, water, salt, yeast and malt or brown sugar
Compared to wholemeal bread, brown bread contains a higher proportion of protein and starch simply because it contains more of the endosperm - the powdery core of the wheat grain - and less of the husk and wheatgerm, meaning it is lower in fibre and essential oils. So if your diet is rich in whole grains and fibre from other sources then it is a good all-purpose bread to eat.
As there is no requirement for the flour used in brown bread to contain any bran or wheatgerm, do check the label to see if any additives such as malt or sugar have given the bread its colour.
Article by Dan Lepard
Type the ingredients you want to use, then click Go. For better results you can use quotation marks around phrases (e.g. "chicken breast"). Alternatively you can search by chef, programme, cuisine, diet, or dish (e.g. Lasagne).
This page is best viewed in an up-to-date web browser with style sheets (CSS) enabled. While you will be able to view the content of this page in your current browser, you will not be able to get the full visual experience. Please consider upgrading your browser software or enabling style sheets (CSS) if you are able to do so.