Granary Bread
This granary bread recipe requires a good granary or malthouse flour to give the loaf its characteristic taste.
Makes: 1 loaf
Ingredients
  • 500 g (1 lb) Granary or Malthouse flour
  • 300 ml (9 fl oz) lukewarm water
  • 2 tsp salt
  • 2 tsp dried yeast
For the glaze
  • ½ tsp salt in 1 tbsp water
For the topping
  • Rolled oats or wheat flakes
Instructions
  1. Add the yeast to the water, mix well and leave for 10 minutes to activate.
  2. Combine the flour, salt and yeast water in a large bowl and mix well to form a slightly tacky dough. You may need to leave the dough rest for a few minutes to allow the water to equilibrate.
  3. Turn the dough out onto a lightly floured surface and knead well for about 10 minutes.
  4. Place the dough in a lightly-oiled bowl, cover and put in a warm place to allow the dough to double in size.
  5. Turn the risen dough out onto a lightly floured surface, knock it back then knead for 2-3 minutes.
  6. Form the dough into a smooth ball and place on a well-floured baking tray. Cover with a large bowl and leave in a warm place for 30-40 minutes to allow the dough to prove.
  7. Brush the dough with the glaze and sprinkle on the topping. Bake at 210°C/410°F fan oven, 230°C/450°F conventional oven for 10 minutes.
  8. Turn the oven down to 180°C/360°F fan oven, 200°C/390°F conventional oven and continue baking for 15-20 minutes.
  9. Place the cooked cob on a wire rack to cool.
Notes
The dough can be also used to make rolls or baked in a traditional loaf tin.