- 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)
- 300g strong white bread flour, plus extra for dusting
- 100g rye flour
- 100g wholemeal flour
- 7g fast-action dried yeast
- 2 tsp salt
- 60g mixed seeds
- 60g black treacle
- 320ml semi-skimmed milk
- Flavourless vegetable oil (such as sunflower) for greasing
- 30g rolled oats
You’ll also need…
- 900g loaf tin, lightly oiled
- Mix together the flours, yeast, salt and seeds in a large mixing bowl. Put the treacle and milk in a saucepan and stir together over a very low heat until the treacle has melted into the milk (don’t let it boil). Take the pan off the heat and let it sit for a minute to cool slightly.
- Pour the milk mixture onto the dry ingredients in the bowl and stir quickly with a wooden spoon. When the dough starts to come together, tip out onto a lightly floured surface and knead to a smooth dough.
- Either continue to knead by hand for 10-15 minutes until the dough springs back to the touch or put in a stand mixer with the dough hook attachment and knead on a medium speed for 5-10 minutes.
- Put the dough in a greased mixing bowl, then cover with cling film. Leave in a warm place for 50-60 minutes until the dough has almost doubled in size and springs back when pressed.
- Tip out onto a lightly floured work surface and gently knead to knock out any large air pockets. Shape into an oval and put in the prepared loaf tin, slash the top once lengthways, then sprinkle with the oats and a dusting of flour. Leave to prove in a warm place for 45 minutes.
- Heat the oven to 190°C/170°C fan/gas 5 and pour freshly boiled water into a roasting tray in the bottom of the oven. This will create steam, which helps give the dough a great rise and a crusty exterior.
- Bake the loaf for 45-50 minutes until golden, fragrant and crusty. Check the bread has fully cooked by lifting it out of the tin and tapping the bottom – it should sound hollow. Take the granary loaf out of the tin and leave to cool on a wire rack before slicing.
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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