Instead, make a whole batch, bake what you want, portion, and freeze the rest. Ingredients. https://www.kingarthurbaking.com/recipes/boston-brown-bread-recipe Brown bread is dense, so you don’t need too much to get filled up. https://www.epicurious.com/recipes/food/views/boston-brown-bread-104112 I don’t recommend half or double batches. Add oat mixture, I made this Whole wheat flour:357 g [2 3/4 cup] Lukewarm water:236 ml [1 cup ](The amount of water to be added may slightly vary for different whole wheat flour) Boston brown bread with franks and beans. Ok, I have a couple final tips to make sure your bread turns out amazing: Flour: This bread uses two types of flour – whole wheat flour and bread flour. In a bowl, dissolve yeast in warm water. I was looking to recreate a great meal we had at an Irish pub in Savannah. I recommend making only one batch at a time, I have found it … It gives you a bit lighter finished product, but if you only have normal whole wheat flour you’ll be just fine. It's great for baking and takes well to blending, say, with buckwheat flour. Sprinkle with sugar. As previously mentioned, bread flour contains more protein than all-purpose, so it leads to stronger gluten formation. Sorghum: This flour ranges from light brown, which has a neutral taste, to dark brown, which has an earthier flavor. Cool to 110°-115°. Thanks, Julaine, for this great recipe. Extra chewiness is attained by substituting bread flour for regular all-purpose, replacing one egg white with milk, and changing the ratio of brown to white sugar. But using all-purpose really brings a more refined flavor to the bread so that the molasses really shines. Most recipes for Boston brown bread call for a mixture of rye, whole wheat, and cornmeal for the flour. Elise Bauer. 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