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5 ratings

Recipe by Lesley Waters

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1. Video tutorial: Kneading dough

1. Mix the flours and salt together in a large bowl, then stir in the sugar and yeast. Make a well in the centre of the flour and pour in the warm milk, beaten egg, olive oil and enough of the water to form a soft, wet dough.
2. On a lightly floured surface, knead dough for 10 mins until smooth. Put the dough in a lightly oiled bowl, cover with oiled cling film, then leave to rise in a warm place until doubled in size. The dough is now ready to be shaped.
3. To make 12 rolls, divide the dough into 12 pieces and shape into rolls. Lightly flour 3 baking sheets. Place the rolls onto the sheets and cover loosely with oiled cling film. Set aside in a warm place for 30 mins or until they have doubled in size.
4. Heat oven to 200C/fan 180C/gas 6. Brush the bread with beaten egg and sprinkle with sesame and poppy seeds. Bake for 15-20 mins until deep golden brown and well risen.
5. To make a flowerpot loaf, leave the dough to rise for about 1 hour, or until doubled in size. Soak one large or eight small terracotta flowerpots in cold water for about 30 mins. Dry thoroughly, then brush the inside of the pots with oil and line with parchment paper. Shape dough into a smooth round with a roughly pointed shape at one end so it half-fills the pot. Leave until doubled in size.
6. Heat oven to 190C/fan 170C/gas 5. Brush the top of the loaf with beaten egg, sprinkle with poppy or sesame seeds and bake for 45-50 mins (15-20 mins for small loaves) until golden. Let it sit for 5-10 mins, then take out of the pot and leave to cool on a wire rack.

Per serving

232 kcalories, protein 9g, carbohydrate 42g, fat 4 g, saturated fat 0g, fibre 3g, salt 0.7 g

'The rolls were light and the flavour of granary wasn't overpowering. I made these with my son and we had lots of fun. We served them fresh from the oven - mmmm.'

Latest comments and suggestions

• Tara's GF

  02 December 2007

  Tara's GF rated and commented on this recipe

  

  This is lovely!!

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• jennie

  21 August 2008

  jennie rated and commented on this recipe

  

  these were great!

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• jbiram

  31 October 2008

  jbiram rated and commented on this recipe

  

  Very nice i used honey tayher than sugar

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• Mrs T

  13 November 2008

  Mrs T commented on this recipe

  What weight constitutes a serving?

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• x--Annabanana--x

  07 February 2009

  x--Annabanana--x commented on this recipe

  These were simple to make and delicous. Perfect when fresh out the oven, eaten with homemade soup!

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• Scott_B_94

  29 March 2009

  Scott_B_94 rated and commented on this recipe

  

  lovely

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• deb's

  28 June 2009

  deb's commented on this recipe

  My kids loved these, and keep asking me to make more

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• Jan Wilson

  03 July 2009

  Jan Wilson commented on this recipe

  I am on a special diet the 4 whites dairy, flour, salt and sugar free any suggestions for substitues for this bread

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• x--Annabanana--x

  20 July 2009

  x--Annabanana--x rated and commented on this recipe

  

  Have made many times and every batch has come out perfectly!

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Ingredients

• 225g strong white flour
• 225g malted granary bread flour
• 1 tsp salt
• 1 tsp caster sugar
• 7g sachet easy-blend yeast
• 150ml warm milk
• 1 egg , beaten
• 1 tbsp olive oil
• 100-150ml warm water

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Difficulty and servings

Makes 12 rolls or one large loaf

Preparation and cooking times

Prep 15 mins

Cook 20 mins

Plus rising time

Both the uncooked dough and bread is freezeable

Ingredients

• 225g strong white flour
• 225g malted granary bread flour
• 1 tsp salt
• 1 tsp caster sugar
• 7g sachet easy-blend yeast
• 150ml warm milk
• 1 egg , beaten
• 1 tbsp olive oil
• 100-150ml warm water

Per serving

232 kcalories, protein 9g, carbohydrate 42g, fat 4 g, saturated fat 0g, fibre 3g, salt 0.7 g

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