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

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

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(24 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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21st Nov, 2011
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
27th Jul, 2011
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.
9th Jul, 2011
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.
20th Jan, 2011
I'm an American, what's granary bread flour? I'm assuming it's a wholemeal flour with seeds from the pictures? Thanks! Judi
7th May, 2010
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!
9th Nov, 2009
Does anybody know if ok to use sugar substitute? Will be using wholemeal too instead of white.
20th Jul, 2009
Have made many times and every batch has come out perfectly!
3rd Jul, 2009
I am on a special diet the 4 whites dairy, flour, salt and sugar free any suggestions for substitues for this bread
28th Jun, 2009
My kids loved these, and keep asking me to make more
29th Mar, 2009


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