Seeded Granary Bread
A malted nutty flavour and a springy light texture, this seeded granary bread is super easy and made with all natural ingredients.
Servings: 12 slices
Calories:
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Alter quantities (metric only) 12 slices
Here's what you'll need...
- Stand mixer with bread hook attachment (or your can knead by hand)
- Clean tea towel
Ingredients you'll need...
- 300 g Granary flour (2 Cups)
- 200 g Strong white bread flour (1½ Cups)
- 7 g Diastatic malt powder optional - but does add a lovely flavour
- 7 g Fast action dried yeast
- 1¼ teaspoon Fine salt
- 1 teaspoon White granulated sugar
- 280 ml Warm water (1¼ Cups)
- 20 ml Vegetable oil or olive oil plus extra to grease the tin
- 1 teaspoon Black treacle level teaspoon - again optional but does add flavour and colouring
- 1 Egg yolk
- 2-3 tablespoon Mixed seeds
Here's what we do...
- Add your flours and malt to your mixing bowl and mix together.
- Make a well in the centre of the flour. Then place your salt, sugar and yeast at opposite sides to each other. It is important they don't touch at this point.
- In a microwavable bowl or jug, mix together your warm water, oil and treacle. Check the temperature is about 41-43°C and if not microwave until it is heated to this temperature. If you don't have a thermometer then think temperature of baby bathwater - If the water is too cold it will not activate the yeast, too warm and it will kill it off.
- If using a stand mixer - pour the wet mixture into the well within the flour and then fit the dough hook and begin kneading on a low setting (on my KitchenAid I use the lowest setting). Leave the mixer to knead uninterrupted for 5 minutes, by which time the dough should have wrapped itself around the hook and have come away entirely from the sides of the bowl.If making by hand - mix the water mixture into the dry using a fork. Once it has come together remove it to a lightly floured worksurface and commence kneading. It usually takes 8-10 minutes of kneading before ready.Either way, the dough is ready when it has an elastic quality, feels quite smooth and has lost most of its stickiness and your hands are no longer covered in dough.
- Remove your dough from your bowl and roll it into a ball. Lightly grease the bowl with some extra oil and then return the dough to the bowl. Cover with a clean damp tea towel and leave to prove for an hour, or until doubled in size.
- Once proved grease your loaf tin with some extra oil (tip - if you have sesame oil use this as it gives the crust a gorgeous flavour) and then take some extra flour and coat the inside of the tin.
- Roll the granary bread dough into a sausage shape the length of the tin.
- Place the dough in the loaf tin and then coat the top with egg yolk before sprinkling over your mixed seeds.
- Leave the dough to prove again for about 45 minutes or until it has risen above the edge of the tin.
- Preheat your oven to 180°C Fan/200°C/400°F/Gas mark 6.
- When proven bake your granary loaf for 40-45 minutes until dark brown on top. The base should sound hollow when fully baked, if not then it is still too wet inside and needs further baking. If anything continue to bake if you are unsure, better than having gummy bread.
- Carefully remove from the tin and leave to fully cool. If cut when hot the loaf will still be full of steam and your bread will be gummy. Bread is best cut when absolutely cold.
- Enjoy! (Oh and this bread toasted, oh wow, amazing).