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

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

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(16 ratings)

By

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Cooking time

Prep: 15 mins Cook: 15 mins - 20 mins Plus rising time

Skill level

Easy

Servings

Makes 12 rolls or one large loaf

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

Nutrition and extra info

Additional info

  • Both the uncooked dough and bread is freezeable
Nutrition info

Nutrition per serving

kcalories
232
protein
9g
carbs
42g
fat
4g
saturates
0g
fibre
3g
sugar
3g
salt
0.7g

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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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.

Recipe from Good Food magazine, May 2006

Comments, questions and tips

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Comments

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bethany.lane@talktalk.net's picture
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Really good, quick and easy recipe... liked by all family members and can easily substitute ingredients (seeds) in and out!!!

mcfarde's picture
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Pretty good recipe which I semi cheated on, by throwing all the ingeredients in a bread machine to produce the dough, then bake in the oven. Have also used as a healthier pizza base and was equally as good

jayprime's picture

Why are no Tips given for making Granary Baguettes rather than just ordinary rolls?

jayprime's picture

@jkd - unfortunately this website was obviously constructed on the cheap!!
It is incapable of recognizing when a Poster has inserted Line Breaks. Consequently what is ACTUALLY Posted is a poor imitation of what was originally written. I hope you'll be able to work out where the line breaks should have been. Clue - in this Post I inserted a line break after the word "cheap!!".

jayprime's picture

@jkd - I 'Googled' "granary bread flour" and got this reference - http://www.google.co.uk/url?sa=t&rct=j&q=granary%20bread%20flour&source=...
You can Copy & Paste in to your browser.

Basically it says "There you go again, thinking that Granary flour is a type of flour and not a brand of flour. You are just not commercial enough for the world in which we live. Granary is a brand of brown flour with malted wheat grains. It is milled by Rank Hovis Limited, "the UK's leading flour miller."
Now a brown flour is not to be confused with a whole-wheat flour — it includes only about 85% of the original grain. Some bran and germ have been removed. But that's not the interesting part. The malted wheat flakes are what make Granary flour special. "

danimarie91's picture

Made this as a large loaf, really easy and delicious! I did have to add a little more flour to get it to bind - but in hindsight I would probably just add a little less water (as i added 100ml straight of!) This will definitely become a weekend bread staple.

happyopal's picture

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

tez132000's picture
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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.

basil123's picture

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.

radfoil's picture
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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.

judikd's picture

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

Thanks!

Judi

angelvixen101's picture
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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!

joderv1's picture

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

x--annabanana--x's picture
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Have made many times and every batch has come out perfectly!

pickledegg's picture

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

richardson-deb's picture

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

dominator910's picture
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lovely

x--annabanana--x's picture
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These were simple to make and delicous. Perfect when fresh out the oven, eaten with homemade soup!

amandathrelfall's picture

What weight constitutes a serving?

jbiram's picture
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Very nice i used honey tayher than sugar

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