Granary bread Recipe

Method

• 1. FOR THE DOUGH

  Pre-heat the oven to 230'C.
  Place the flour, salt and the sugar in a large bowl. Add the dried yeast . Make a well in the centre.
  
  Heat the water until tepid and slowly pour into the well in flour mix. Begin mixing with a spoon, as it starts to come together use your hands. When the dough forms a ball shape, transfer to a floured surface and knead for 2-3 minutes until it is a smooth ball.
  Clean and lightly oil the mixing bowl. Place the dough back in the bowl and cover with cling film. Leave it to prove in a warm place until it doubles in size.
  
  After it has doubled in size, transfer back onto a floured surface and knead for a further minute. Shape the dough into a circle.
  
  Create a smooth ball by tucking the dough into the centre of the circle. Turn it over and you should a have a ball shape.
  
  Place the loaf in the centre of a deep round baking tin. Leave to prove once more in a warm place for 30 minutes.

• 2. TO COOK THE BREAD

  When the loaf is cooked, remove from the baking tin and knock the bottom , when its cooked the loaf should sound hollow.
  
  Allow to cool on a wire rack before cutting.