Recipe: Granary Loaf

There’s nothing more homely than the smell of fresh bread baking in the oven and it tastes far better than anything shop bought. This bread is a fantastic accompaniment to soup, but also tastes great on it’s own with a nice slathering of butter (my favourite vegan alternative is vitalite). Although the bread takes a while to rise, you don’t need to keep an eye on it, meaning that you can get on with other things whilst waiting.

Ingredients

  • 250g plain flour
  • 250g granary flour
  • 7g sachet fast-action dried yeast
  • 1 tsp salt
  • 2 tbsp olive oil
  • 1 tbsp agave nectar or honey if you’re not vegan
  • 300ml lukewarm water

Method

  1. Sift the flours into a large bowl, add the yeast and salt and stir to combine.
  2. In a separate bowl or measuring jug, add the water, oil and agave nectar and mix well.
  3. Add the wet ingredients to the dry and mix until a soft dough forms.
  4. Tip the dough onto a floured work surface and knead for around 5 minutes or so until the dough is no longer sticky.
  5. Add dough to an oiled bowl, cover with a clean, damp tea-towel and leave to rise in a warm place for around an hour.
  6. After an hour, tip the dough back onto the work surface and knead for a few more minutes.
  7. Oil a loaf tin and press the dough into the tin evenly, cover again and leave to rise for another hour or so, until the dough has filled the tin.
  8. Heat the oven to 200°C/ 180°C fan/ 400°F/ Gas 6 and bake the loaf for 30–35 minutes. Remove from the oven and tip the bread out of the tin onto a cooling rack. When cooked, the loaf should sound hollow if tapped on the base.

The loaf is best eaten on the day it’s made, but will keep for a second day if kept in an airtight container.

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