Granary wholemeal bread

    2 days 20 min

    A tasty seeded brown bread made in the bread machine. It makes great rolls for sandwiches. This recipe needs to be precisely measured to ensure a good result.


    Warwickshire, England, UK
    11 people made this

    Makes: 8 small rolls

    • For starter
    • 100g strong white bread flour
    • 100g wholemeal seed and grain bread flour (Allinson's® is best)
    • 50g granary bread flour
    • 1/2 teaspoon dried yeast
    • 200ml warm water
    • 1 teaspoon sugar (optional, but makes a thicker crust)
    • 1 pinch salt
    • For dough
    • 100g strong white flour
    • 100g wholemeal seed and grain bread flour
    • 50g granary bread flour
    • 120ml warm water
    • 1 teaspoon salt
    • 1 teaspoon sunflower seeds or rolled oats

    Prep:1day  ›  Cook:20min  ›  Extra time:1day rising  ›  Ready in:2days20min 

    1. Add all the starter ingredients to a large bowl and stir until well combined. Cover bowl with cling film and leave in a warm place overnight.
    2. Add the rest of dough ingredients to the bowl with the starter, except for sunflower seeds or oats, and mix until loosely combined.
    3. Empty the bowl carefully into a bread machine bowl and put on dough setting.
    4. When dough cycle is complete, remove from bread maker and knead with wholemeal flour until just tacky to touch.
    5. Cut dough ball into half, then cut each half into 4 to make 8 bread rolls. Place on baking tray.
    6. Lightly moisten the tops with water (pastry brush or spray bottle is ideal) and sprinkle sunflower seeds or rolled oats over the tops.
    7. Cover tray with clean damp tea towel and leave in a warm place until nearly doubled in size. This will take at least 1 hour.
    8. Preheat the oven to 210 C / Gas 6 1/2.
    9. Bake in the preheated oven until golden on top, 15 to 20 minutes.


    You can chill the dough in the fridge for up to 1 day if not using right away.

    Serving suggestion

    Best eaten warm and fresh from the oven, spread with butter. Bread needs to be eaten by the day after baking as otherwise it will go stale quickly. It never lasts that long in my house though :)

    See it on my blog

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    Reviews in English (3)


    Hi im new to all this bread making machines thing, the recipe above looks great, but i dont understan the 2 lists? for starter and for dough, is this 2 seperate ways to make the bread or are they combined in the breadmaker?... thanks  -  11 Sep 2017


    Hello Lois, I love this recipe of yours and use it frequently. I use 3 Tblspns milk with the water complement as I don't have milk powder here. Sometimes, I also add orange peel to enhance the flavour. Thank you so much. Briona  -  07 May 2016


    Leave the pinch of salt of the starter - it will just slow down your yeast  -  20 Dec 2014