Granary Loaf

Following on from my quest to create the perfect loaf, Easter has been a good excuse to try baking my own daily bread instead of popping to the supermarket for a readymade sliced loaf. While I’m never going to make all my own bread from scratch, there’s something very satisfying about turning out a home-baked loaf. This was absolutely delicious – and we cut slices from the loaf before it even had the chance to cool down properly. Perfect with a swipe of salted butter, or sandwiches.

Granary Loaf

Makes 1 loaf

  • 450g granary flour (or any seeded bread flour)
  • 50g spelt flour
  • 1 tsp salt
  • 7g dried yeast
  • jug of lukewarm water

Combine all the dried ingredients together and mix well. Add enough water to bring it together into a slightly sticky dough. Knead for 5 minutes until smooth. Return the dough to the bowl and cover with clingfilm. Leave somewhere for around 2 hours until it doubles in size. Gently shape it to fit a greased 2lb loaf tin, cover with clingfilm, and leave for 1 hour to double in size again. Preheat the oven to 220˚C and put a tin of water on the bottom of the oven to create lots of steam. Bake the loaf for around 30 minutes, remove from the tin, and wrap in a clean teatowel. Leave to cool.

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