2 packets of active dry yeast, 2 1/2 cups of warm water, 2/3 cups of syrup, 5 cups of flour, 2 cups of rye flour, 1 tablespoon salt, 1/4 cups of vegetable oil, 1/4 cups of cocoa powder, 2 tablespoons of vanilla seeds (optional),

How to make classic English brown bread;

1. Dissolve active dry yeast and syrup in warm water, stir evenly and let stand.

2. Stir in rapeseed, salt, vegetable oil, cocoa powder, 2 cups of rye powder and 2 cups of baking powder in turn with a wooden spoon and mix well.

3. Add more flour (cup after cup) and knead it while adding it until the dough is not too sticky or difficult to stir with a wooden spoon. Sprinkle half a cup of flour on the table, spread it and put it on the dough.

4. Knead the dough with your wrist and turn it back and forth for about 5 to 7 minutes. In the process of kneading dough, flour can be properly added to the dough until its gluten reaches a suitable level and the outer layer of the dough is smooth and elastic as a whole.

5. Sprinkle vegetable oil on another plate, spread it evenly, put the dough in, cover it with plastic wrap or wet towel, and ferment at room temperature for 90 minutes until the dough doubles. 6. Squeeze the dough down a little, and the air in the foundation will be reduced. 7. Take out the dough, knead it a few times and cut it in half.

8. Put 2 pieces of dough into an oiled bread baking pan and wrap it with plastic wrap or wet towel.

9. Ferment for another 45 minutes. This time, there is no need to double the volume, 1.5 times. The dough will protrude from the baking pan and be cut evenly with a knife three times.

10. Preheat the oven to 177℃. Put the bread baking tray in the oven, sprinkle some water on the dough with a sprinkler 10 minute, bake for 40-50 minutes, take it out, and let it stand and cool.