Brown Honey Butter Loaf

Brown butter and honey bring warmth and depth to this rustic loaf. Structured yet soft, with a rich toasted finish designed for slicing thick and serving simply. Top with oats or hemp hearts for added texture and a rustic finish.

FORAGE BAKER'S NOTES

Flour Matters. Gluten-free flour blends—and even traditional wheat flours—can vary widely in weight per cup, which is why we always recommend using a kitchen scale whenever possible.

If measuring by volume, gently scoop Artisan Bread Flour into a measuring cup and level with a knife. This yields approximately 125g per cup. Packing the cup can result in excess flour and a denser loaf, while spooning may under-measure.

WORKING THE DOUGH

Brown butter contributes both flavor and structure. Allow it to cool slightly before incorporating into the dough. This dough tightens quickly and requires only brief kneading. For the deepest flavor, use a darker amber brown butter, taking care not to burn the milk solids. Raisins are optional but pair beautifully with the honey and toasted butter notes.

INGREDIENTS

• Makes 1 large loaf or 2 smaller rounds
• 2½ cups (313g) Artisan Bread Flour
• ¾ cup (180g) dark beer or water
• ¾ cup (180g) liquid egg whites
• 2 whole eggs (100g)
• ⅓ cup (80g) honey
• ⅓ cup (80g) brown butter, cooled

Optional

• ½ cup dark or golden raisins
• Oats or hemp hearts for topping

INSTRUCTIONS

1. Preheat oven to 375°F.
2. In a small saucepan, melt the butter over medium heat.
3. Continue cooking for 3–5 minutes until amber in color and fragrant with a nutty aroma.
4. Remove from heat and cool slightly.
5. In a large bowl, whisk together the beer (or water), egg whites, whole eggs, honey, and brown butter.
6. Add Artisan Bread Flour and mix thoroughly until fully combined.
7. Cover and allow the dough to rest for 15 minutes.
8. Knead gently for approximately 60 seconds until the dough begins to tighten.
9. Shape into one oblong loaf or two smaller rounds.
10. Using damp hands, smooth the surface of the dough.
11. Roll or sprinkle the tops with oats or hemp hearts if desired.
12. Bake for 70–80 minutes for one large loaf, or 48–52 minutes for two smaller loaves.
13. If browning too quickly, tent loosely with parchment paper during the final portion of baking.

LOAF NOTES

• Glass pans heat more slowly than metal and may require additional baking time.
• Store in a plastic bag for a softer crust.
• Store in paper for a drier crust.
• To restore crispness, bake at 400°F for 8–10 minutes.

FROM THE FORAGE KITCHEN

Made with Artisan Bread Flour—crafted to organic standards and designed for balanced structure and everyday heritage baking.