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

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

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(23 ratings)

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


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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  • 225g strong white flour
  • 225g malted granary bread flour
  • 1 tsp salt
  • 1 tsp caster sugar
  • 7g sachet easy-blend yeast



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

  • 150ml warm milk



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

  • 1 egg, beaten



    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


  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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14th Oct, 2018
A very easy recipe to make and makes the lightest bread I have ever made.
8th Oct, 2017
Quick and easy
Rainforestgnome's picture
29th Jul, 2016
Really happy with the result. Will be using this recipe again!
creepy_sheep's picture
8th May, 2015
This has become my go-to bread recipe. I've made it at least a dozen times and it's always come out tasty and light.
creepy_sheep's picture
3rd Jul, 2014
I've made this recipe several times, baked in an ordinary 2lb loaf tin, and it's come out great every time; really fluffy and tasty!
2nd Apr, 2014
Really good, quick and easy recipe... liked by all family members and can easily substitute ingredients (seeds) in and out!!!
9th Feb, 2013
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
30th Sep, 2012
Why are no Tips given for making Granary Baguettes rather than just ordinary rolls?
24th Jan, 2012
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.
23rd Nov, 2011
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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