Dee's Granary Bread

    3 hours

    This hearty granary bread is full of wheat, flax seed and sunflower seeds and makes excellent sandwiches or toast.

    7 people made this

    Serves: 36 

    • 1 tablespoon dried active baking yeast
    • 1/2 teaspoon caster sugar
    • 4 tablespoons warm water
    • 400ml (14 fl oz) warm water
    • 2 tablespoons honey
    • 2 tablespoons treacle
    • 4 tablespoons vegetable oil
    • 1 egg
    • 1 tablespoon lemon juice
    • 425g (15oz) wholemeal flour
    • 2 tablespoons flax seed
    • 2 tablespoons bulghur wheat
    • 2 tablespoons sunflower seeds
    • 2 teaspoons salt
    • 275g (10oz) bread flour

    Prep:2hr30min  ›  Cook:30min  ›  Ready in:3hr 

    1. In a small bowl, dissolve the yeast and sugar in 4 tablespoons warm water. In a large bowl, mix remaining 400ml warm water, honey, treacle, oil, egg and lemon juice. Mix well. Add yeast mixture and stir.
    2. Gradually add 300g wholemeal flour beating well after each addition. Add the flax, bulghur wheat and sunflower seeds, stir well.
    3. Let stand for 20 minutes, until mixture is very light. Stir in salt and the rest of the flours until dough pulls away from the sides of the bowl.
    4. Knead 10 to 15 minutes until dough is smooth and elastic. Put into a greased bowl and cover, let rise in the oven with light on until doubled, about 1 hour.
    5. Punch down and shape into 3 round balls. Cover and let rest for 20 minutes.
    6. Form into loaves and place in greased loaf tins. Let rise covered in a warm place until doubled. Bake at 190 degrees C (gas mark 5) for 25-35 minutes.

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    Reviews in English (146)


    This is simply the best bread I have ever made! Thank you for this recipe! I am opening a B&B and this is the third day in a row I have made up this delicious batch of bread!  -  14 Jul 2008


    Took shortcuts. This is the BEST bread recipe! I make it at least twice a week (6 kids.) The flavour is sensational--my very favorite. I don't do all the separate rising stages anymore, too much work, too much time, and too much mess. I just throw all the ingredients in at once, mix it up, knead it, put it in the loaf tins, put them in the oven with the oven light on to rise, then when they are risen enough turn the oven on and bake them.  -  14 Jul 2008


    Used different ingredients. This bread is a winner. It has a great texture -- chewy and grainy -- plus really good flavour. I didn't have sunflower seeds so I substituted porridge oats in its place. This recipe is VERY large, so it may be better to halve it. I had to hand form the loaves because they were too sticky to roll out. I ended up using extra bread flour in kneading, but it never really became kneadable. I ran out of bread flour at that point. Nonetheless, the bread came out very good.  -  14 Jul 2008