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

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

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(21 ratings)

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

Easy

Makes 12 rolls or one large loaf
Nothing beats homemade bread straight from the oven - ready in just 35 minutes

Nutrition and extra info

  • Both the uncooked dough and bread is freezeable

Nutrition: per serving

  • kcal232
  • fat4g
  • saturates0g
  • carbs42g
  • sugars3g
  • fibre3g
  • protein9g
  • salt0.7g
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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
    Yeast

    Yeast

    yee-st

    Yeast is a living, single-cell organism. As the yeast grows, it converts its food (in the form…

  • 150ml warm milk

    Milk

    mill-k

    One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

  • 1 egg, beaten
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 1 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 100-150ml warm water

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.

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Comments, questions and tips

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x--annabanana--x
7th Feb, 2009
5.05
These were simple to make and delicous. Perfect when fresh out the oven, eaten with homemade soup!
amandathrelfall
13th Nov, 2008
What weight constitutes a serving?
jbiram
31st Oct, 2008
3.05
Very nice i used honey tayher than sugar
jenniemoeller
21st Aug, 2008
4.05
these were great!
taragunning
2nd Dec, 2007
5.05
This is lovely!!

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