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Granary bread recipe

Granary bread recipe

Try this tasty Granary bread recipe with added seeds for extra crunch
5 from 4 votes
Prep Time 25 minutes
Cook Time 30 minutes
Rising & proving time 2 hours 30 minutes
Total Time 3 hours 25 minutes
Course Side Dish
Cuisine British
Servings 12 Thick slices
Calories 208 kcal

Equipment

  • Mixer with bread hook (optional)
  • Large mixing bowl
  • 2lb (1kg) Bread loaf tin or baking tray
  • Dough scraper

Ingredients
  

  • 500 g Hovis Granary bread flour or malted flour
  • 7 g Dried yeast
  • 10 g Sea salt Maldon (if you have it)
  • 30 g Butter softened
  • 300 ml Warm water to 320ml
  • 70 g Mixed seeds Optional
  • 1 Egg beaten (if using seeds)

Instructions
 

Stage 1 - Make the dough

  • Weigh the flour into a large bowl or mixer the bowl if you're using a dough hook.
  • Add the yeast and salt to the flour, keeping them separate on either side of the bowl.
  • Measure the water into a jug (you may not need all of the water, start with 300ml and add a little more if the dough looks too dry).
  • Make a well in the flour, add the water and butter and bring together.
  • Knead the mixture by hand for around 15 minutes on a floured surface or for 12 minutes using a dough hook.
  • Put the dough back into the large bowl and cover with clingfilm or a damp tea towel.
  • Let the dough rise until it's doubled in size - for around one and a half to two hours.

Stage 2 - knock back and prove the dough

  • Scrape the dough out of the bowl onto an oiled surface. 
  • Gently knock the air bubbles out of the dough using your fists.
  • Shape the dough so it fits into the bread tin, making sure any seams or creases are facing down. Divide by 2 if you're using small 1lb tins.
  • Cover and leave for around another hour, until the bread has doubled in size (about an hour). 

Stage 3 - Bake the bread

  • Preheat the oven to 220°C/430°F and lightly oil the bread tin.
  • Slash the top of the loaf with a sharp serrated knife
  • If you're using seeds, gently brush some beaten egg on the top of the loaf and sprinkle over the seeds.
  • Place the bread into the preheated oven.
  • Bake for around 30 minutes until golden brown and then turn out onto a wire rack to cool.
  • Test the bread is cooked by knocking on the base - you should hear a hollow sound

Nutrition

Sodium: 353mgCalcium: 20mgVitamin C: 1mgVitamin A: 90IUSugar: 1gFiber: 3gPotassium: 151mgCholesterol: 19mgCalories: 208kcalSaturated Fat: 2gFat: 6gProtein: 7gCarbohydrates: 34gIron: 3mg
Keyword Brown bread, Granary bread, Malted bread
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