Granary loaf

Latest comments and suggestions

• Donethat

  28 December 2010

  Donethat commented on this recipe

  Should be a good recipe which I am in the process of trying, just waiting the the dough to rise. Every now and then chefs slip in jargon terms that mean little or nothing to novices like me which is really annoying. What does "Beat back" mean? I'm sure I'll be told I should know, but I don't and I have asked others that cook and they don't know. I have even Googled the term and have failed to find an answer there. So could whoever edited this recipe please clarify this and please learn a lesson for any other recipes they may be editing....grrrrrrrr

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• Kako

  29 March 2011

  Kako commented on this recipe

  I would imagine it's the same as "knock down"- i.e. knead lightly for a second time before forming into the required shape. Like you I've never heard the term but this is what I would expect to do at this point in a bread recipe. I appreciate it might be a little late for you as you were baking in December but perhaps this will help someone else! I love to hear these local terms, but I agree it's not very useful when there isn't a translation.

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• Lisa

  31 March 2011

  Lisa commented on this recipe

  I like this bread. It is simple and easy to make. It is free of additive and Trans fat. I use this recipe once a week and hubby like it very much. The trick of getting commercial taste bread is adding malt extract and soy lecithin into the dough. This extra ingredient will give good oven spring for the bread. I make the bread in covered bread tin as below. <a href=" http://www.bakingfrenzy.com/1-lb-loaf-tin-pullman-tin-p-175.html"> pullman loaf tin </a>

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• eyewalker

  02 April 2011

  eyewalker rated this recipe

  

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http://www.bbcgoodfood.com/recipes/96617/

http://www.bbcgoodfood.com/recipes/96617/

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Ingredients

• 1 dsp blackstrap molasses (available from health food shops)
• 25.0g dried yeast
• 700.0g granary flour
• 225.0g strong white flour
• 100.0g sunflower seeds , pumpkin seeds and roasted cashews
• 25.0g caraway seeds
• 225.0g whole oats
• olive oil
• sesame or sunflower seeds , for topping

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Difficulty and servings

Makes 2 loaves

Preparation and cooking times

Ready in 1 hour 10 mins, plus standing and rising

Ingredients

• 1 dsp blackstrap molasses (available from health food shops)
• 25.0g dried yeast
• 700.0g granary flour
• 225.0g strong white flour
• 100.0g sunflower seeds , pumpkin seeds and roasted cashews
• 25.0g caraway seeds
• 225.0g whole oats
• olive oil
• sesame or sunflower seeds , for topping

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