As there is no requirement for the flour used in brown bread to contain any bran or wheatgerm, do check the label to see if any additives such as malt or sugar have given the bread its colour.

Some bakers also add malt or molasses to amplify the flavor and keep the bread a deep brown, even when white flour is present. Classic German pumpernickel is made with a sourdough starter ...

It features a mash bill of Washington Select Pale Malt, Munich Malt, Extra Special Malt, Pale Chocolate Malt, and Brown Malt ... decadent bread pudding. “Garryana Edition 9 contrasts and ...

Seek out malt extract from a good bakery and make your ... If the top of the loaf starts to brown too quickly, cover with a sheet of foil and continue baking. Remove from the oven and brush ...