Brown bread

Brown bread

Total: 3 hr 5 Min. | Active: 20 Min.
vegan, lactose-free
Nutritional value / 100 g: 243 kcal
, Fat: 1 g
, Carbohydrate: 46 g
, Protein: 10 g


1 piece


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center


500g brown flour
1 ½tsp salt
¼cube yeast (approx. 10 g), crumbled
3 ½dl water

To shape

a little brown flour
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For a frying pan with lid (can be heated to at least 240 degrees)

How it's done


Mix the flour, salt and yeast in a bowl. Pour in the water, knead into a soft, smooth dough. Cover and leave to rise at room temperature for approx. 1½ hrs. until doubled in size.

To shape

On a lightly floured surface, flatten the dough a little, first shape into a bun and then an oval loaf. Cover and leave to rise again at room temperature for approx. 30 mins.

To bake

Line the base of the cooking pot with baking paper, cover with the lid and place in the lower half of a cold oven. Preheat the oven to 240°C. Score the dough crosswise with a sharp knife, transfer to the pot. Cover and bake for approx. 30 mins. in the lower half of an oven preheated to 240°C. Remove the lid, reduce the heat to 200°C and bake for a further 15 mins. Remove the bread from the oven, leave to cool on a cooling rack.

Good to know
Prepare: If the lid has a plastic knob, this must be removed. The hole can be covered with aluminium foil.


Sharpening a knife

Sharpening a knife

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