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.

Place the sugar, malt extract, treacle and butter in a pan ... 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 ...

However, nowadays, bread might appear darker due to additives like malt extract or caramelized sugar ... If there's no one to ask, check the bread's packaging. Brown bread isn't necessarily the ...