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Granary bread Recipe

An easy recipe for delicious granary bread, perfect for those on a high fibre diet.

  • Preparation
    1hr
  • Cooking time
    1hr35
  • Rest time
    0mn
Rate this recipe
(6 votes) 5/5
Ingredients
Pour people
  • Granary flour : 700 g
  • Dried baker's yeast : 15 g
  • Water : 425 ml
  • Fine salt : 10 g
  • Caster sugar : 10 g
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.

Chef's tip

«If using fresh yeast, Dilute it with warm water before adding it to the flour mix.»

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