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“A basic recipe for brown bread, from British chef Rosie Sykes.”
3hrs 30mins
2 loaves

Ingredients Nutrition


  1. Sprinkle the yeast on to the beer, give it a whisk and leave in a warm place.
  2. Put the flour and salt in a bowl, then rub in the butter.
  3. Make a well in the centre, stir in the honey with a wooden spoon and slowly add the beer mix until it all comes together (if it's too dry, add a little warm water).
  4. Turn out on to a floured surface and knead for five minutes, until smooth and elastic.
  5. Rinse the bowl with hot water, then dry and lightly oil it.
  6. Shape the dough into a ball, pop in the bowl and cover with oiled clingfilm.
  7. Put in a warm place until doubled in size (up to two hours).
  8. The dough should feel light and full of air.
  9. Knock back the dough by tipping the sunflower seeds on top and kneading them in for a few minutes.
  10. Split the dough in half and shape each into a rounded mound.
  11. Place on a greased oven tray.
  12. Cover with greased clingfilm and leave for 40 minutes so the dough can rise again.
  13. Preheat the oven to 210C.
  14. When risen, dust with flour or brush with beaten egg, sprinkle with poppy and sesame seeds, and bake at the top of the oven for about 30 minutes.
  15. The loaves may need longer, but check after half an hour.
  16. When done, they'll have a good crust, feel light when you lift them and sound hollow when tapped on the base.
  17. Leave to cool on a wire rack for at least 20 minutes before attempting to cut or eat.

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