The perfect recipe for everyday granary bread. Makes 1 loaf or 16 bread rolls.
- 225g strong white flour
- ½ tsp black treacle or molasses
- 225g granary flour
- 300ml water, tepid
- 5g salt
- Beaten egg, for glazing
- 15g fresh yeast
- A little malted flakes, to top
- 20g butter, melted
- Preheat oven 220˚c
- Sift both flours with the salt into a bowl.
- Reserve a little of the malted flake from the granary flour for dusting over the top of the bread, then return the rest to the flour mix.
- Crumble in the yeast and mix through.
- Add the melted butter, treacle and water. Mix to a soft dough with a blue scraper.
- Scrape out onto a lightly floured surface and knead for approx. 10 minutes, or until smooth and springy.
- Cover and leave in a warm place until doubled in size, approx 45 – 60 minutes.
- Knock-back the dough shape into round/oval loaf and place on a lightly greased baking sheet.
- Prove, for the second time, until doubled in size.
- Glaze with beaten egg and sprinkle with malted flakes.
- Bake for approximately 40 minutes or until crisp and golden.
White Pepper’s Top Tip
When using fresh yeast it can be blended first with a little of the (measured) tepid water, although artisan bakers will add lumps of fresh yeast directly to the flour mix. Avoid letting the yeast come into direct contact with the salt, or overly hot water.
Why don’t you give it a go and let us know how you got on in the comments below…