Granary bread
- Preparation and cooking time
- Total time
- + standing and rising
- Easy
- Makes 2 loaves
Skip to ingredients
- 1 tsp (available from health-food shops) blackstrap molasses
- 25g dried yeast
- 700g granary flour
- 225g strong white flour
- 100g sunflower seeds, pumpkin seeds and roasted cashews
- 25g caraway seedsmixed
- 225g whole oats
- olive oil
- sesame or sunflower seedsfor topping
Nutrition: per serving
- kcal2570
- fat72.7g
- saturates11.1g
- carbs400g
- fibre38.4g
- protein103g
- salt7.59g
Method
step 1
Mix the molasses with 700ml of warm water, the yeast and a little of the flour. Stand in a warm place until the mixture is frothy.
step 2
Mix the granary and white flour with the salt and stir in the nuts, seeds and oats.
step 3
Add 50ml olive oil to the molasses mixture and combine with flour mixture. It may need a little more water, oil or flour depending how dry your flour is – the dough should be soft, but not sticky. Knead for up to 10 minutes, then leave to rise in a warm place until doubled in size.
step 4
Beat back and form into 2 loaves. Put into two well-oiled 2lb loaf tins. Leave to double in size again and, when risen, glaze with beaten egg, and sprinkle seeds on top.
step 5
Heat the oven to 200C/fan 180C/gas 6. Bake for approx 40 mins until well risen, and golden. Turn out and check they are cooked by tapping on their bases – they should sound hollow.
