Granary Bread

    Granary Bread

    50saves
    3hr55min


    17 people made this

    About this recipe: Nothing beats the smell of fresh-baked granary bread! This recipe is easy with Hovis granary flour. I use a mixture of white and granary flours, but some people prefer to use all granary or granary and wholemeal.

    iluvbread Sussex, England, UK

    Ingredients
    Serves: 12 

    • 500g granary bread flour
    • 250g strong white flour
    • 1½ teaspoons salt
    • 1 tablespoon active dried baking yeast
    • 400ml warm water
    • 1 tablespoon butter, melted
    • 1 egg white
    • Sesame or poppy seeds

    Method
    Prep:3hr10min  ›  Cook:45min  ›  Ready in:3hr55min 

    1. Mix together flours, salt and yeast in a large bowl. Make a well in the centre and pour in the warm water and melted butter. Stir to form a soft dough.
    2. Turn dough onto a lightly floured surface and knead for 5-10 minutes until the dough is smooth and elastic. Let it rise in a covered, greased bowl in a warm place until doubled in size (about an hour).
    3. Punch the dough down and shape into a loaf. Place in a greased loaf tin or a greased baking tray and cover with cling film. Allow the dough to rise until doubled in size (about 45 minutes).
    4. Preheat oven to 190 degrees C (GM 5). Brush the top of the loaf with egg white and sprinkle with poppy or sesame seeds. Bake for 40-50 minutes until the bread is golden brown. It should make a hollow sound when tapped underneath. Cool the loaf for a few minutes before removing from tin or tray.

    Rolls

    You can also make rolls by dividing the dough in step 3 into 12-15 rolls (depending on how large you like your rolls). Place on greased baking trays and allow to rise until doubled. Bake at 190 degrees C (GM 5) for about 15 minutes, or until golden brown.

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    Reviews (5)

    by
    1

    3 words. yum yum yum - 04 Apr 2009

    Katarzyna
    0

    Looks really good. Try it for sure - 13 Apr 2015

    haggisfeeder
    0

    Great recipe made this in my bread maker husband love it - 28 Oct 2013

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