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 21-26

  • Binder photo danimarie91

    24 January 2012

    danimarie91 commented on this recipe

    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.

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  • Binder photo jayprime

    25 July 2012

    jayprime commented on this recipe

    @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=web&cd=1&sqi=2&ved=0CG0QFjAA&url=http%3A%2F%2Fwww.ochef.com%2F746.htm&ei=mhMQUIrrIefT0QXpz4HgCw&usg=AFQjCNEPdI4I7_p37H-ucepyIf_SExP-vA&sig2=5uEdkiY19KUHE8FJEzrTeg 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. "

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  • Binder photo jayprime

    25 July 2012

    jayprime commented on this recipe

    @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!!".

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  • Binder photo jayprime

    30 September 2012

    jayprime commented on this recipe

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

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  • Binder photo Dee

    09 February 2013

    Dee rated and commented on this recipe

    5 stars

    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

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  • Binder photo Marie

    11 April 2013

    Marie rated this recipe

    5 stars

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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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