Brown Bread Recipe — soft, slightly sweet, and tender. Serve warm with butter; it’s irresistible and makes a cozy snack or side.
Author’s Notes
The Long Road to the Perfect Brown Bread
I developed this brown bread recipe after extensive testing. It’s become a staple at home: a soft whole wheat loaf with a touch of sweetness from honey and molasses, topped with oats and a slightly crisp cornmeal base.
It’s inspired by restaurant brown breads but not an exact copy. The result is a tender, rich loaf with deep color and subtle toasty notes. Warm it, spread on good butter, and enjoy.
These loaves are slightly sweet, soft inside, with toasted oats on top and a light crunch from cornmeal on the bottom. I love this version — I hope you do too. Just be sure to have good butter on hand.
Brown Bread Recipe Ingredients
| Ingredient | Tip |
|---|---|
| Warm water & yeast | Water should be warm (not hot). Let the yeast foam to confirm it’s active. |
| Honey, molasses & cocoa powder | Molasses adds color and depth. Cocoa deepens color without tasting chocolate. |
| Whole wheat flour & bread flour | Whole wheat gives flavor and color; bread flour keeps the crumb soft and chewy. |
| Salt & melted butter | Salt balances sweetness; melted butter enriches and tenderizes the loaf. |
| Oats, cornmeal & butter for topping | Oats toast on the crust for texture; cornmeal adds a light crisp base and prevents sticking. |
How To Make My Brown Bread Recipe
- Activate yeast: Combine warm water, yeast, and sugar; let rest until foamy.
- Mix dough: Stir in honey, molasses, and whole wheat flour; let rest briefly, then add remaining ingredients and mix until a soft dough forms.
- Knead: Knead until smooth and elastic.
- First rise: Place dough in a lightly oiled bowl, cover, and let rise until doubled.
- Shape: Divide dough into three equal pieces, shape into 8-inch baguettes, and set on a parchment-lined sheet pan with cornmeal on the bottoms.
- Second rise: Cover and let the shaped loaves rise until puffy.
- Bake: Brush tops lightly with water, sprinkle oats, and bake until golden and hollow-sounding when tapped.
- Finish: Cool briefly on the pan, transfer to a rack, and let rest before slicing. Serve warm with softened butter.
My Top Bread Making Tips
- Check yeast freshness: If the mixture doesn’t foam, the yeast may be old or the water too hot—start over.
- Avoid over-flouring: Dough should be slightly tacky. Too much flour leads to dense loaves.
- Don’t rush rises: Wait until dough doubles. Temperature affects rise time.
- Don’t over-bake: Remove when loaves sound hollow to keep them moist.
- Cool before slicing: Bread continues to set as it cools; slicing too soon can make the crumb gummy.
Chelsea’s Notes
Make It A Full Meal!
Serve this brown bread with:
- Rotisserie chicken and roasted vegetables for an easy weeknight dinner.
- Tomato-basil soup for dunking and comfort.
- A big chopped salad with baked chicken to balance the warm bread.
- Pasta with marinara or Alfredo — bread and pasta are a classic pairing.
- Hearty chili that’s perfect with a buttered slice.
Storage
How To Store Brown Bread
Room temp: Best the same day. Allow the bread to cool completely, then store in an airtight bag or container at room temperature for up to 3 days. Fridge: Not recommended — it dries the bread.
Freezer: Wrap tightly and freeze up to 3 months. Thaw at room temperature and rewarm in the oven or toast slices before serving.
More Restaurant Copycat Recipes:
Salads With Meat
Grilled Steak Salad Recipe
Desserts
Best Crème Brûlée Recipe
Dinner
Chicken Scampi
Dinner
Chicken Marsala Recipe
Brown Bread Recipe
Equipment
-
Large sheet pan with parchment paper
Ingredients
- 1 cup warm water (110°F)
- 1-1/2 teaspoons instant yeast
- 1 teaspoon white sugar
- 2 tablespoons honey
- 2 tablespoons molasses
- 1 cup whole wheat flour
- 2 cups bread flour
- 1 tablespoon cocoa powder
- 1-1/2 teaspoons fine sea salt
- 3 tablespoons unsalted butter melted, not hot
- 1 teaspoon olive oil
- 1/4 cup yellow cornmeal
- 1/4 cup old-fashioned oats
- Butter for topping
Instructions
-
In a stand mixer bowl, add warm water. Sprinkle yeast over top and add sugar. Whisk briefly and let sit 5–10 minutes until foamy. If it does not foam, use fresh yeast or check water temperature.
-
Using the paddle attachment, stir in honey, molasses, and whole wheat flour until just combined. Scrape down the bowl and let sit 10 minutes.
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Add 2 cups bread flour, cocoa powder, salt, and melted (not hot) butter. Mix on low until dough gathers around the hook, about 2–3 minutes. If too sticky, add flour 1 tablespoon at a time, up to 1/4 cup.
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Set mixer to speed 2 and knead 8–12 minutes until smooth and elastic. Dough should spring back when pressed.
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Lightly grease a bowl with olive oil. Shape the dough into a ball, turn to coat, cover, and let rise in a warm spot until doubled, about 1 hour.
-
Turn dough onto a clean surface. Divide into 3 equal pieces and shape each into an 8-inch baguette, tucking seams underneath. Sprinkle cornmeal on the pan, press the bottoms into it, then place loaves on parchment-lined sheet pan. Cover and let rise 30–60 minutes until puffy.
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Preheat oven to 350°F. Just before baking, brush tops lightly with water and sprinkle oats. Bake 25–30 minutes until golden and hollow-sounding when tapped.
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Remove from oven and cool on the pan 15 minutes, then transfer to a wire rack and cool at least 30 minutes before slicing. Serve warm with softened butter.
Recipe Notes
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.