Granary Bread
This granary bread recipe requires a good granary or malthouse flour to give the loaf its characteristic taste.
Makes: 1 loaf
  • 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
  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.
The dough can be also used to make rolls or baked in a traditional loaf tin.