- April 2016
- Serves 12
- Hands-on 30 min, oven 45-50 min, plus rising & proving
A good granary loaf is a thing of beauty. Our recipe combines an oaty topping, a handful of seeds and a mix of white, wholemeal and rye flours to give your sandwich more substance.
- 4g (0.8g saturated)
- 36.7g (4.8g sugars)
If you’re kneading by hand, we recommend you add three-quarters of the liquid, then see if it needs the rest (some flours take more liquid than others). If the dough really is too wet to knead, add an extra handful of flour.
A plastic dough scraper is useful when hand-kneading wet, sticky dough – find them in all good cookshops or on Amazon.
You can leave the dough to rise overnight in the fridge. Bring it back to room temperature before shaping and proving. You can also freeze dough after kneading: freeze in an airtight freezer bag, easing out as much of the air as you can before sealing. Defrost completely, then let the dough puff up again before shaping and proving. After overnight rising or freezing, it may take a bit longer than usual to prove.
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