Whether you’re looking for a wholesome breakfast, a satisfying lunch, or a healthy snack, brown bread is your perfect companion. Packed with nutrients and flavor, these recipes prove that healthy eating doesn’t have to be boring. We’ve gathered 18 delicious options that are easy to make and sure to become family favorites. Ready to bake something amazing? Let’s dive into these tasty brown bread creations!
Pumpkin Spice Brown Bread
Perfectly spiced and wonderfully moist, this pumpkin spice brown bread has become my go-to autumn comfort food. I first experimented with this recipe last fall when my neighbor gifted me an enormous sugar pumpkin from her garden, and now it’s a seasonal tradition in our household.
Ingredients
- 1 ½ cups all-purpose flour (I always use King Arthur for consistent results)
- 1 cup canned pumpkin puree (not pumpkin pie filling – I learned that lesson the hard way!)
- ¾ cup brown sugar, packed (dark brown gives the best molasses flavor)
- ½ cup vegetable oil (I prefer avocado oil for its neutral taste)
- 2 large eggs at room temperature (they incorporate much better when not cold)
- 1 teaspoon baking soda
- 1 teaspoon pumpkin pie spice (I sometimes add an extra pinch because I love the warmth)
- ½ teaspoon salt (I use fine sea salt for even distribution)
- ½ cup chopped walnuts (toasted first for maximum crunch)
Instructions
- Preheat your oven to 350°F and grease a 9×5 inch loaf pan thoroughly with butter or cooking spray.
- In a large mixing bowl, whisk together the flour, baking soda, pumpkin pie spice, and salt until well combined.
- In a separate bowl, beat the brown sugar and vegetable oil together until smooth and creamy, about 2 minutes.
- Add the room temperature eggs one at a time to the sugar mixture, beating well after each addition until fully incorporated.
- Mix in the pumpkin puree until the wet ingredients are completely blended and uniform in color.
- Gradually add the dry ingredients to the wet mixture, stirring gently with a spatula until just combined – don’t overmix!
- Fold in the toasted walnuts gently, being careful not to deflate the batter.
- Pour the batter into your prepared loaf pan and use a spatula to spread it evenly into the corners.
- Bake at 350°F for 50-60 minutes, or until a toothpick inserted into the center comes out completely clean with no wet batter.
- Let the bread cool in the pan for 15 minutes before transferring it to a wire rack to cool completely.
You’ll love how this bread stays incredibly moist for days thanks to the pumpkin, with a tender crumb that’s packed with warm spices. Yesterday I served thick slices toasted with cream cheese for breakfast, and my family declared it the best version yet – the walnuts add such wonderful texture against the soft bread.
Multigrain Brown Bread with Seeds
Crunchy, nutty, and wholesome—this multigrain brown bread with seeds has become my go-to weekend baking project ever since I discovered how much better homemade bread tastes than store-bought. There’s something incredibly satisfying about filling the house with that warm, yeasty aroma while knowing exactly what went into every slice.
Ingredients
- 2 cups whole wheat flour (I like King Arthur for its consistent quality)
- 1 cup bread flour (this gives the loaf that perfect chewy texture)
- ½ cup old-fashioned rolled oats (not quick-cooking—they add better texture)
- ¼ cup sunflower seeds (my favorite for that subtle nutty flavor)
- 2 tbsp flax seeds (I always keep these in my pantry for extra nutrition)
- 2 tbsp sesame seeds (toasted lightly if I have time)
- 1 packet active dry yeast (check the expiration date—fresh yeast makes all the difference)
- 1 ¼ cups warm water at 110°F (test it on your wrist like testing baby formula)
- 2 tbsp honey (local if possible—it adds a lovely subtle sweetness)
- 1 tbsp olive oil (extra virgin is my preference for the fruity notes)
- 1 ½ tsp salt (I use fine sea salt for even distribution)
Instructions
- Combine warm water, honey, and yeast in a large bowl and let sit for 5 minutes until foamy.
- Mix whole wheat flour, bread flour, oats, sunflower seeds, flax seeds, sesame seeds, and salt in a separate bowl.
- Pour yeast mixture and olive oil into the dry ingredients and stir until a shaggy dough forms.
- Knead the dough on a floured surface for 8-10 minutes until smooth and elastic. Tip: The dough should spring back slowly when poked with your finger.
- Place dough in a lightly oiled bowl, cover with a damp kitchen towel, and let rise in a warm spot for 1 hour or until doubled in size.
- Punch down the dough to release air bubbles and shape into a loaf. Tip: Tuck the edges under to create surface tension for better oven spring.
- Place the shaped loaf in a greased 9×5 inch loaf pan, cover, and let rise for 45 minutes until it crowns about 1 inch above the pan rim.
- Preheat oven to 375°F during the last 15 minutes of the second rise.
- Bake for 35-40 minutes until the internal temperature reaches 190°F. Tip: The loaf should sound hollow when tapped on the bottom.
- Remove from pan immediately and cool completely on a wire rack before slicing.
Nothing beats the hearty texture of this bread—dense yet tender with delightful crunch from all those seeds. Now that you’ve got this beautiful loaf, try toasting thick slices and slathering them with almond butter for breakfast, or use it for the most satisfying avocado toast you’ve ever tasted.
Vegan Brown Bread with Almond Flour
Diving into my baking experiments always brings back memories of my grandmother’s kitchen, though she’d probably raise an eyebrow at my vegan creations. This almond flour brown bread has become my absolute favorite for weekend breakfasts—it’s moist, nutty, and surprisingly simple to whip up even on busy mornings.
Ingredients
– 2 cups almond flour (I always use the super-fine variety for that perfect crumb texture)
– 1/4 cup maple syrup (the real stuff from Vermont—none of that pancake syrup business)
– 1/4 cup coconut oil, melted (I keep a jar by the stove for easy access)
– 1/4 cup unsweetened applesauce (my secret weapon for keeping vegan baked goods moist)
– 1 tsp baking soda (make sure it’s fresh—I learned that lesson the hard way)
– 1/2 tsp sea salt (I prefer the flaky kind for better distribution)
– 1/2 cup warm water (about 110°F—warm to the touch but not hot)
– 1 tbsp apple cider vinegar (the raw, unfiltered kind with the “mother”)
Instructions
1. Preheat your oven to 350°F and grease a standard 9×5 inch loaf pan with coconut oil.
2. In a large mixing bowl, whisk together the almond flour, baking soda, and sea salt until well combined.
3. Create a well in the center of the dry ingredients and add the maple syrup, melted coconut oil, applesauce, and warm water.
4. Stir the wet and dry ingredients together until just combined—be careful not to overmix as this can make the bread dense.
5. Add the apple cider vinegar and quickly stir for about 10 seconds until you see small bubbles forming.
6. Immediately pour the batter into your prepared loaf pan and smooth the top with a spatula.
7. Bake for 45-50 minutes until the top is golden brown and a toothpick inserted into the center comes out clean.
8. Let the bread cool in the pan for 15 minutes—this resting period helps prevent crumbling when slicing.
9. Carefully transfer the bread to a wire rack to cool completely before slicing. Our almond flour brown bread emerges with a beautifully moist crumb and subtle nutty sweetness that pairs wonderfully with your morning coffee. I love toasting thick slices and slathering them with almond butter, or using day-old bread for the most incredible vegan French toast you’ll ever taste.
Gluten-Free Brown Bread
Baking gluten-free bread used to intimidate me until I discovered this brown bread recipe that’s become my weekly staple. There’s something so comforting about the nutty aroma filling my kitchen, especially on chilly autumn mornings like today. I love how this version delivers that hearty, wholesome texture without any gluten—perfect for toast with jam or as a sandwich base.
Ingredients
– 2 cups gluten-free all-purpose flour blend (I always use Bob’s Red Mill for consistent results)
– 1 cup almond flour (this adds wonderful moisture and nutty flavor)
– 1/4 cup ground flaxseed (my secret for extra fiber and that beautiful brown color)
– 2 tsp baking powder (make sure yours is fresh for proper rise)
– 1 tsp baking soda
– 1 tsp sea salt (I prefer fine grain for even distribution)
– 2 large eggs at room temperature (they incorporate much better when not cold)
– 1/4 cup honey (local raw honey is my favorite here)
– 1/4 cup melted coconut oil (it gives such a lovely subtle sweetness)
– 1 1/4 cups buttermilk (this creates the perfect tender crumb)
– 1 tbsp apple cider vinegar (my trick for activating the baking soda)
Instructions
1. Preheat your oven to 350°F and generously grease a 9×5 inch loaf pan with coconut oil.
2. Whisk together the gluten-free flour, almond flour, ground flaxseed, baking powder, baking soda, and sea salt in a large mixing bowl for 30 seconds until fully combined.
3. Crack the room temperature eggs into a separate medium bowl and beat them with a fork until uniform in color.
4. Pour the honey, melted coconut oil, buttermilk, and apple cider vinegar into the beaten eggs and whisk vigorously for 45 seconds until emulsified.
5. Tip: Make a well in the center of your dry ingredients and pour the wet mixture directly into it.
6. Gently fold the batter together using a rubber spatula, making exactly 15 strokes—overmixing makes gluten-free bread dense.
7. Immediately transfer the batter to your prepared loaf pan and smooth the top with the spatula.
8. Tip: Sprinkle an extra teaspoon of flaxseed over the top for a pretty, textured crust.
9. Place the pan in the center rack of your preheated oven and bake for 55-60 minutes.
10. Tip: Check for doneness by inserting a toothpick into the center—it should come out completely clean with no wet batter.
11. Remove the bread from the oven and let it cool in the pan for exactly 15 minutes.
12. Carefully run a knife around the edges and transfer the loaf to a wire rack to cool completely.
Let this bread cool completely before slicing—it continues to set as it cools, giving you perfect slices every time. The texture is wonderfully moist with a delicate crumb that holds up beautifully to toasting. I love serving thick slices toasted with almond butter and sliced bananas for the most satisfying breakfast.
Dark Chocolate Brown Bread
This dark chocolate brown bread has become my ultimate comfort food discovery this season. The first time I tested this recipe, my kitchen smelled like a cozy bakery for hours, and my family devoured the entire loaf before it even had time to cool completely. There’s something magical about how the rich chocolate pairs with the hearty whole wheat that just feels like a warm hug in bread form.
Ingredients
– 1 ½ cups whole wheat flour (I always use King Arthur for that perfect nutty flavor)
– ½ cup unsweetened cocoa powder (the good dark stuff makes all the difference)
– 1 tsp baking soda (make sure it’s fresh for that perfect rise)
– ½ tsp salt (I prefer fine sea salt for even distribution)
– ¾ cup dark brown sugar (pack it firmly like I do for maximum moisture)
– 1 cup buttermilk (room temperature works best for smooth mixing)
– ⅓ cup vegetable oil (I use avocado oil for its neutral taste)
– 1 large egg (room temperature helps everything blend beautifully)
– 1 tsp vanilla extract (the real stuff, never imitation)
– ½ cup dark chocolate chips (I chop up a quality bar for those melty pockets)
Instructions
1. Preheat your oven to 350°F and grease a 9×5 inch loaf pan thoroughly.
2. Whisk together 1 ½ cups whole wheat flour, ½ cup unsweetened cocoa powder, 1 tsp baking soda, and ½ tsp salt in a large bowl until no streaks remain.
3. In a separate bowl, combine ¾ cup dark brown sugar, 1 cup buttermilk, ⅓ cup vegetable oil, 1 large egg, and 1 tsp vanilla extract, whisking until completely smooth.
4. Pour the wet ingredients into the dry ingredients and stir gently until just combined – don’t overmix!
5. Fold in ½ cup dark chocolate chips evenly throughout the batter.
6. Transfer the batter to your prepared loaf pan and spread it evenly to the edges.
7. Bake at 350°F for 45-50 minutes until a toothpick inserted in the center comes out with just a few moist crumbs.
8. Cool the bread in the pan for 15 minutes before transferring to a wire rack.
9. Let the bread cool completely before slicing for clean cuts.
Cutting into this bread reveals the most beautiful marbled crumb with pockets of melted chocolate throughout. The texture is wonderfully moist yet substantial, with the deep chocolate flavor balanced perfectly by the earthy whole wheat. I love serving thick slices slightly warmed with a pat of salted butter melting into all those chocolatey crevices.
Carrot Raisin Brown Bread
Keeping my pantry organized means I often stumble upon forgotten treasures, like that bag of carrots that inspired this cozy bread. Yesterday’s rainy afternoon had me craving something warm and comforting, so I decided to transform those slightly-wrinkled carrots into something special that fills the whole house with that incredible baking aroma we all love.
Ingredients
– 2 cups all-purpose flour (I always use King Arthur for consistent results)
– 1 cup grated carrots (I prefer the medium holes on my box grater for perfect texture)
– 3/4 cup raisins (my grandma always said golden raisins work best here)
– 1/2 cup brown sugar (pack it firmly like I do for that rich molasses flavor)
– 1/2 cup whole milk (room temperature blends better with the other ingredients)
– 1/4 cup vegetable oil (I use avocado oil for its neutral taste)
– 2 large eggs (take them out 30 minutes before baking – they incorporate much better)
– 1 tsp baking powder
– 1 tsp cinnamon (I add an extra pinch because I love the warmth)
– 1/2 tsp salt
– 1/2 tsp vanilla extract (the real stuff makes all the difference)
Instructions
1. Preheat your oven to 350°F and grease a 9×5 inch loaf pan thoroughly.
2. In a large bowl, whisk together 2 cups flour, 1 tsp baking powder, 1 tsp cinnamon, and 1/2 tsp salt until well combined.
3. In a separate bowl, beat 2 eggs with 1/2 cup brown sugar until the mixture becomes pale and slightly thickened, about 2 minutes.
4. Slowly stream in 1/4 cup vegetable oil while continuing to mix the egg and sugar combination.
5. Pour in 1/2 cup whole milk and 1/2 tsp vanilla extract, then stir until the liquid ingredients are fully incorporated.
6. Gradually add the dry flour mixture to the wet ingredients, folding gently until just combined – don’t overmix!
7. Fold in 1 cup grated carrots and 3/4 cup raisins until evenly distributed throughout the batter.
8. Transfer the batter to your prepared loaf pan and spread it evenly with a spatula.
9. Bake at 350°F for 50-55 minutes, or until a toothpick inserted into the center comes out completely clean.
10. Let the bread cool in the pan for 15 minutes before transferring to a wire rack.
Zesty with warm spices and studded with sweet surprises, this bread develops the most wonderful moist crumb that stays tender for days. I love toasting thick slices and slathering them with cream cheese for breakfast, or serving warm wedges alongside a cozy soup for the ultimate comfort meal.
Sunflower Seed Brown Bread
Finally, after years of experimenting with different whole grain breads, I’ve landed on this sunflower seed brown bread that’s become my absolute go-to. It all started when my neighbor gifted me a giant bag of sunflower seeds from her garden, and after a few delicious failures, this recipe emerged as the clear winner. There’s something so satisfying about the nutty aroma that fills my kitchen every time I bake it.
Ingredients
– 2 cups whole wheat flour (I like King Arthur for its consistent quality)
– 1 cup bread flour (this gives it that perfect chewy texture)
– 1/2 cup raw sunflower seeds (toasted first for maximum flavor)
– 1 1/4 cups warm water at 110°F (test it on your wrist like you would for a baby’s bottle)
– 2 tbsp honey (local if you can get it – it makes a difference)
– 2 tbsp olive oil (my trusty extra virgin always does the trick)
– 1 packet active dry yeast (check the expiration date – I’ve learned this the hard way)
– 1 tsp salt (I prefer fine sea salt for even distribution)
Instructions
1. Preheat your oven to 375°F and toast the sunflower seeds on a baking sheet for 5-7 minutes until golden and fragrant.
2. Combine warm water, honey, and yeast in a large bowl and let sit for 5 minutes until foamy.
3. Tip: If your yeast doesn’t foam, it’s likely inactive and you should start over with fresh yeast.
4. Stir in olive oil and salt until fully incorporated.
5. Gradually mix in both flours and toasted sunflower seeds until a shaggy dough forms.
6. Turn dough onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic.
7. Tip: The dough should spring back slowly when poked – this indicates proper gluten development.
8. Place dough in a greased bowl, cover with a damp towel, and let rise in a warm spot for 1 hour until doubled in size.
9. Punch down the dough and shape into a loaf, placing it in a greased 9×5 inch loaf pan.
10. Cover and let rise again for 45 minutes until the dough crests just above the pan rim.
11. Tip: For a crisp crust, spritz the loaf with water before baking.
12. Bake at 375°F for 30-35 minutes until the internal temperature reaches 190°F.
13. Let the bread cool completely in the pan for at least 2 hours before slicing.
Looking at that beautiful golden-brown crust, you’ll know it was worth the wait. The sunflower seeds create these wonderful little crunchy pockets throughout the tender crumb, while the whole wheat gives it that hearty, substantial feel I love. This bread makes incredible avocado toast or holds up perfectly to your favorite sandwich fillings without getting soggy.
Sweet Potato Brown Bread
A few weeks ago, I found myself with an abundance of sweet potatoes from my CSA box and decided to experiment with incorporating them into my favorite brown bread recipe—the result was so moist and flavorful, it’s become my new autumn staple.
Ingredients
– 1 cup mashed sweet potato (I roast mine the night before for deeper flavor)
– 1 ½ cups whole wheat flour (I always use King Arthur for consistent results)
– 1 cup all-purpose flour
– ¾ cup brown sugar (packed firmly—I love the molasses notes)
– 2 large eggs at room temperature (they incorporate better this way)
– ½ cup buttermilk (full-fat gives the best texture)
– ⅓ cup vegetable oil (I use avocado oil for its neutral taste)
– 1 tsp baking soda
– 1 tsp cinnamon (Vietnamese cinnamon is my secret weapon)
– ½ tsp salt
– ½ cup chopped walnuts (toasted first for maximum crunch)
Instructions
1. Preheat your oven to 350°F and grease a 9×5 inch loaf pan thoroughly.
2. In a large bowl, whisk together 1 ½ cups whole wheat flour, 1 cup all-purpose flour, ¾ cup brown sugar, 1 tsp baking soda, 1 tsp cinnamon, and ½ tsp salt until well combined.
3. In a separate bowl, beat 2 large eggs until frothy, about 1 minute.
4. Add 1 cup mashed sweet potato, ½ cup buttermilk, and ⅓ cup vegetable oil to the beaten eggs, mixing until smooth.
5. Pour the wet ingredients into the dry ingredients and stir gently until just combined—tip: overmixing makes bread tough.
6. Fold in ½ cup chopped walnuts until evenly distributed.
7. Pour the batter into your prepared loaf pan and spread evenly with a spatula.
8. Bake at 350°F for 55-60 minutes, or until a toothpick inserted in the center comes out clean—tip: rotate the pan halfway through for even browning.
9. Let the bread cool in the pan for 15 minutes before transferring to a wire rack—tip: this prevents steaming and keeps the crust crisp.
10. Cool completely before slicing, about 1 hour.
Last night, I enjoyed this bread toasted with a pat of salted butter, and the subtle sweetness paired with the earthy walnuts made it absolutely irresistible. The texture stays remarkably moist for days thanks to the sweet potato, and it makes fantastic French toast the next morning when you have leftovers.
Rye and Honey Brown Bread
Years of trial and error in my tiny apartment kitchen have taught me that the best comfort foods are often the simplest. This rye and honey brown bread has become my go-to weekend baking project—there’s something magical about filling the house with that warm, earthy aroma while knowing exactly what went into every slice.
Ingredients
– 2 cups bread flour (I always keep mine in an airtight container to prevent it from absorbing kitchen odors)
– 1 cup rye flour (the darker the better for that signature earthy flavor)
– 1 tablespoon active dry yeast (check the expiration date—nothing’s sadder than bread that won’t rise)
– 1 ¼ cups warm water at 110°F (test it on your wrist like baby formula)
– ¼ cup honey (local wildflower honey gives the best floral notes)
– 2 tablespoons unsalted butter, softened (room temperature blends so much easier)
– 1 ½ teaspoons fine sea salt (I prefer it over table salt for more even distribution)
Instructions
1. Combine warm water, honey, and yeast in a large mixing bowl and let sit for 5 minutes until foamy.
2. Whisk bread flour, rye flour, and salt together in a separate bowl.
3. Pour flour mixture into the yeast mixture and stir with a wooden spoon until shaggy dough forms.
4. Knead dough on a floured surface for 8 minutes until smooth and elastic.
5. Place dough in a greased bowl, cover with damp kitchen towel, and let rise in a warm spot for 1 hour until doubled in size.
6. Punch down dough and shape into a round loaf on a parchment-lined baking sheet.
7. Cover loaf loosely with plastic wrap and let rise for 45 minutes until puffy.
8. Preheat oven to 375°F during the last 15 minutes of rising time.
9. Brush loaf top with softened butter using a pastry brush.
10. Bake for 30-35 minutes until golden brown and internal temperature reaches 190°F.
11. Transfer bread to a wire rack and let cool completely before slicing.
Out of the oven, this bread develops the most beautiful crackly crust that gives way to a tender, moist crumb. The rye provides that distinctive earthy depth while the honey adds just enough sweetness to balance it perfectly. I love it thickly sliced for turkey sandwiches or simply toasted with a generous smear of salted butter.
Date and Nut Brown Bread
A few weeks ago, I was cleaning out my pantry and discovered a forgotten bag of dates that had somehow migrated behind the canned goods—it felt like fate telling me it was time to bake this comforting date and nut brown bread that my grandmother used to make on chilly autumn mornings.
Ingredients
– 1 cup all-purpose flour (I always use unbleached for a richer color)
– 1 cup whole wheat flour (this gives it that hearty, nutty base I love)
– 1 teaspoon baking soda (make sure it’s fresh for proper rise)
– ½ teaspoon salt (I use fine sea salt for even distribution)
– 1 cup chopped pitted dates (soaking them in hot water first makes them extra tender)
– 1 cup chopped walnuts (toasting them lightly first brings out their flavor)
– 1 cup buttermilk (room temperature helps it blend smoothly)
– ½ cup brown sugar (packed firmly for that deep molasses sweetness)
– 1 large egg (I prefer room temp eggs here for even mixing)
– ¼ cup unsalted butter, melted (and slightly cooled so it doesn’t cook the egg)
Instructions
1. Preheat your oven to 350°F and grease a 9×5-inch loaf pan thoroughly, including the corners, to prevent sticking.
2. In a medium bowl, whisk together the all-purpose flour, whole wheat flour, baking soda, and salt until no streaks remain.
3. In a separate large bowl, combine the chopped dates, toasted walnuts, buttermilk, brown sugar, egg, and melted butter, stirring with a spatula until fully incorporated.
4. Tip: Fold the dry ingredients into the wet mixture gently—overmixing can make the bread tough, so stop as soon as the flour disappears.
5. Pour the batter into the prepared loaf pan and use the spatula to spread it evenly into the corners.
6. Bake at 350°F for 50–55 minutes; the bread is done when a toothpick inserted into the center comes out clean with no wet batter.
7. Tip: If the top browns too quickly, loosely tent it with aluminum foil halfway through baking to prevent burning.
8. Remove the pan from the oven and let the bread cool in the pan for 10 minutes on a wire rack—this helps it set without becoming soggy.
9. Tip: Run a knife around the edges to loosen the bread, then turn it out onto the rack to cool completely before slicing for neat pieces.
10. Slice the bread into ½-inch thick pieces once fully cooled. The dense, moist crumb is studded with sweet dates and crunchy walnuts, making it perfect for breakfast with a smear of cream cheese or as an afternoon snack with a cup of tea—it’s the kind of loaf that feels like a warm hug on a crisp fall day.
Herbed Olive Oil Brown Bread
Baking this herbed olive oil brown bread has become my favorite Sunday ritual—there’s something so comforting about the earthy aroma of whole wheat flour mingling with fresh herbs that fills my entire kitchen. I first developed this recipe after receiving an incredible bottle of Tuscan olive oil as a gift, and now it’s the bread I make most often for family gatherings or just to have on hand for weeknight dinners. The crust develops this beautiful crackle while the interior stays wonderfully moist, making it perfect for everything from sandwiches to simply tearing off chunks to dip in more of that good olive oil.
Ingredients
– 3 cups whole wheat flour (I love King Arthur brand for its consistent texture)
– 1 cup all-purpose flour (this helps create a lighter crumb)
– 1 tablespoon active dry yeast (check the expiration date—fresh yeast makes all the difference)
– 1 ¼ cups warm water (around 110°F—warm to the touch but not hot)
– ¼ cup extra virgin olive oil plus more for brushing (this is where quality really shines)
– 2 tablespoons honey (local if you can find it)
– 1 ½ teaspoons sea salt (I prefer the subtle flavor over table salt)
– 2 tablespoons mixed fresh herbs, finely chopped (my go-to combination is rosemary and thyme from my windowsill garden)
Instructions
1. Combine warm water (110°F), honey, and yeast in a large mixing bowl, then let it sit for 5 minutes until foamy—this activation step ensures your bread will rise properly.
2. Add whole wheat flour, all-purpose flour, olive oil, salt, and chopped herbs to the yeast mixture.
3. Mix everything together with a wooden spoon until a shaggy dough forms and no dry flour remains.
4. Turn the dough out onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic—the dough should spring back when gently poked.
5. Place the kneaded dough in a lightly oiled bowl, turning once to coat all sides.
6. Cover the bowl with a damp kitchen towel and let it rise in a warm spot for 1 hour or until doubled in size—I often use my oven with just the light on for consistent warmth.
7. Punch down the risen dough to release air bubbles, then shape it into a round loaf.
8. Place the shaped loaf on a parchment-lined baking sheet and cover again with the damp towel.
9. Let the dough rise for another 30 minutes until slightly puffed—this second rise creates those beautiful air pockets in the finished bread.
10. Preheat your oven to 375°F during the final 15 minutes of the second rise.
11. Use a sharp knife to make three diagonal slashes across the top of the loaf—this allows steam to escape and creates that classic artisan bread appearance.
12. Brush the entire surface lightly with additional olive oil, which will help create a golden, crisp crust.
13. Bake at 375°F for 30-35 minutes until the crust is deep golden brown and the bread sounds hollow when tapped on the bottom.
14. Transfer the baked bread to a wire rack and let it cool completely before slicing—resisting the temptation to cut warm bread prevents a gummy texture. Fresh from the oven, this bread develops the most wonderful crackly crust that gives way to a tender, herb-speckled crumb with just the right amount of chew. For an extra special treat, I love toasting thick slices and rubbing them with a garlic clove while still warm, then drizzling with more of that good olive oil and a sprinkle of flaky salt.
Spiced Chai Brown Bread
Diving into my spice cabinet last weekend, I discovered half-used bags of chai spices that inspired this cozy creation. There’s something magical about transforming your morning tea ritual into a warm loaf of bread that fills the kitchen with the most comforting aroma imaginable.
Ingredients
– 2 cups all-purpose flour (I always use King Arthur for consistent results)
– 1 cup whole wheat flour (this adds such lovely nuttiness)
– 1 tsp baking soda
– 2 tsp baking powder
– 1 tsp salt
– 2 tsp cinnamon (the good Vietnamese kind makes all the difference)
– 1 tsp cardamom (freshly ground if you have it)
– 1/2 tsp ginger
– 1/4 tsp cloves (just a pinch – they’re potent!)
– 1/4 tsp black pepper (trust me, it adds wonderful warmth)
– 1 cup brown sugar (packed tight like I’m building a sandcastle)
– 1/4 cup molasses (the robust flavor kind, not blackstrap)
– 1 cup buttermilk (room temperature works best for even mixing)
– 1/4 cup vegetable oil (I use avocado oil for its neutral flavor)
– 2 large eggs (room temperature eggs incorporate so much better)
– 1 tsp vanilla extract (the real stuff, never imitation)
Instructions
1. Preheat your oven to 350°F and grease a 9×5 inch loaf pan thoroughly.
2. Whisk together both flours, baking soda, baking powder, salt, and all spices in a large bowl until evenly distributed.
3. In a separate bowl, whisk brown sugar, molasses, buttermilk, oil, eggs, and vanilla until completely smooth.
4. Pour the wet ingredients into the dry ingredients and fold gently until just combined – don’t overmix!
5. Transfer the batter to your prepared loaf pan and smooth the top with a spatula.
6. Bake for 55-65 minutes until a toothpick inserted in the center comes out completely clean.
7. Let the bread cool in the pan for 15 minutes before transferring to a wire rack.
8. Wait until completely cool before slicing – this prevents crumbling.
Your patience will be rewarded with slices that are moist yet sturdy enough to hold a generous slather of butter. Yesterday I discovered it makes incredible French toast when you want to take the spice experience to breakfast heaven.
Summary
Deliciously wholesome and satisfying, these 18 brown bread recipes prove healthy eating can be incredibly tasty. From hearty sandwich loaves to sweet breakfast breads, there’s something for every craving. We’d love to hear which recipes you try—leave a comment with your favorites and don’t forget to share this roundup on Pinterest for your fellow home bakers!
