Basic granary bread dough (for rolls or a large loaf)

Basic granary bread dough (for rolls or a large loaf)

Nothing beats homemade bread straight from the oven - ready in just 35 minutes

Difficulty and servings

Easy

Makes 12 rolls or one large loaf

Preparation and cooking times

Preparation time

Prep 15 mins

Cook time

Cook 15 - 20 mins

Plus rising time
Freezable

Both the uncooked dough and bread is freezeable

Method

  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, sugar 3g, salt 0.7 g

Recipe from Good Food magazine, May 2006.

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Latest comments and suggestions

Results 1-20

  • Binder photo Tara's GF

    2007-12-02 09:49:18.36393

    Tara's GF rated and commented on this recipe

    5 stars

    This is lovely!!

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  • Binder photo jennie

    2008-08-21 15:03:59.771726

    jennie rated and commented on this recipe

    4 stars

    these were great!

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  • Binder photo jbiram

    2008-10-31 14:22:24.786035

    jbiram rated and commented on this recipe

    3 stars

    Very nice i used honey tayher than sugar

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  • Binder photo Mrs T

    2008-11-13 12:12:18.36041

    Mrs T commented on this recipe

    What weight constitutes a serving?

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  • Binder photo x--Annabanana--x

    2009-02-07 14:12:45.709498

    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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  • Binder photo Scott_B_94

    2009-03-29 21:07:43.81438

    Scott_B_94 rated and commented on this recipe

    5 stars

    lovely

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  • Binder photo deb's

    2009-06-28 12:17:48.300282

    deb's commented on this recipe

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

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  • Binder photo Jan Wilson

    2009-07-03 15:53:23.651793

    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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  • Binder photo x--Annabanana--x

    2009-07-20 20:28:05.733402

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

    5 stars

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

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  • Binder photo joderv1

    2009-11-09 12:50:35.616296

    joderv1 commented on this recipe

    Does anybody know if ok to use sugar substitute? Will be using wholemeal too instead of white.

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  • Binder photo Natalie

    2009-11-18 20:08:57.172928

    Natalie rated this recipe

    4 stars

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  • Binder photo Chef Kishore

    2010-02-09 07:31:32.075022

    Chef Kishore rated this recipe

    5 stars

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  • Binder photo Jenna Hawkes-Leythorne

    2010-05-07 18:33:22.685279

    Jenna Hawkes-Leythorne rated and commented on this recipe

    4 stars

    Wanted a to get a bread maker but thought i would try making bread the old fashioned way first... It was lovely!!!! Nothing beats making your own bread!

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  • Binder photo jkd

    2011-01-20 12:27:38.42948

    jkd commented on this recipe

    I'm an American, what's granary bread flour? I'm assuming it's a wholemeal flour with seeds from the pictures? Thanks! Judi

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  • Binder photo eyewalker

    2011-04-02 15:19:03.966241

    eyewalker rated this recipe

    5 stars

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  • Binder photo RGibbons

    2011-06-02 09:56:50.538306

    RGibbons rated this recipe

    5 stars

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  • Binder photo bella

    2011-07-09 16:54:20.590257

    bella rated and commented on this recipe

    5 stars

    This is lovely - I don't have much success when I make it into small bread rolls though - they seem to go a bit heavy. Made 1 large ish loaf out of it the other night and couldn't stop eating it! very very good.

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  • Binder photo Micky

    2011-07-27 14:07:29.193452

    Micky commented on this recipe

    Lovely. It has got me making bread by hand for the first time and I am really pleased with the results. Started experimenting and I am adding pumpkin/sunflower seeds.

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  • Binder photo Tez

    2011-11-21 13:25:42.908128

    Tez rated and commented on this recipe

    5 stars

    I made these bread rolls and they were absolutely brilliant. My bread rolls normally turn out like bricks but these were lovely and fluffy inside and very easy to make. Going to make my next batch today with my daughter.

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  • Binder photo amy

    2011-11-23 00:31:25.856899

    amy commented on this recipe

    I used plian and bread flour and it turned out great. I will get some granary bread flour for my next batch.

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Difficulty and servings

Easy

Makes 12 rolls or one large loaf

Preparation and cooking times

Preparation time

Prep 15 mins

Cook time

Cook 15 - 20 mins

Plus rising time
Freezable

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
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Per serving

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

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