Granary Bread is made from malted granary flour and is perfect to serve with home-made soups such as Mushroom Soup and for sandwiches.  The recipe is easy to make and if you want you can make into a loaf or as rolls.

Ingredients Granary Bread Rolls

225g strong white flour
225g malted granary bread flour
1 tsp salt
1 tsp caster sugar
7g sachet easy-blend yeast
150ml warm milk
1 egg , beaten
1 tbsp olive oil
100-150ml warm water


In a large bowl mix together the flours and salt.

Add the sugar and yeast and stir.

Make a well in the middle of the mixture and add the milk and enough of the water to make a soft wet dough.

Kneed this dough on a floured board for 10 minutes

Return the dough to the bowl, cover with a clean, dry tea towel and leave to rise for 30 minutes until it has doubled in size.

Return to the floured board and knead again for 5 minutes

Divide the dough into 12 pieces and form into rolls and place on floured baking sheets.  Leave to rise again for 30 minutes – again these will double in size so give them plenty of space on the baking sheets

Heat oven to 200C/fan 180C/gas 6

Brush the rolls with beaten egg and sprinkle with sesame and poppy seeds.

Bake them for 15-20 mins until deep golden brown and well risen.

To make into a loaf leave the dough to rise for an hour then after kneading again place into a loaf tin and leave again to rise for a further 30 minutes or until it doubles in size and after brushing with egg and sprinkling with the seeds bake in the oven 190C/fan 170C/gas 5 for 45-50 mins (15-20 mins for small loaves) until golden
Rest for 5-10 mins, then take out of the tin and leave to cool on a wire rack.

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{October 26, 2011} {Tags: , , , , }