GRANARY BREAD FOR BREAD MACHINES
Make and share this Granary Bread for Bread Machines recipe from Food.com.
Provided by JoyfulCook
Categories Yeast Breads
Time 3h10m
Yield 10-12 slices, 10 serving(s)
Number Of Ingredients 8
Steps:
- Place water in the baking tin; add all the flour, followed by milk powder, sugar, salt, butter and lastly the yeast.
- Load up the bread machine and bake on whatever setting you have that takes 3 hours.
- N.B if you leave the bread to stand in the tin for 15 minutes before you turn it out, it comes away a lot easier.
Nutrition Facts : Calories 215.1, Fat 3.2, SaturatedFat 1.8, Cholesterol 7.5, Sodium 376.9, Carbohydrate 39.9, Fiber 1.5, Sugar 1.5, Protein 5.8
BASIC GRANARY BREAD DOUGH (FOR ROLLS OR A LARGE LOAF)
Nothing beats homemade bread straight from the oven - ready in just 35 minutes
Provided by Lesley Waters
Categories Buffet, Side dish
Time 35m
Yield Makes 12 rolls or one large loaf
Number Of Ingredients 9
Steps:
- Mix the flours and salt together in a large bowl, then stir in the sugar and yeast. Make a well in the centre of the flour and pour in the warm milk, beaten egg, olive oil and enough of the water to form a soft, wet dough.
- On a lightly floured surface, knead dough for 10 mins until smooth. Put the dough in a lightly oiled bowl, cover with oiled cling film, then leave to rise in a warm place until doubled in size. The dough is now ready to be shaped.
- To make 12 rolls, divide the dough into 12 pieces and shape into rolls. Lightly flour 3 baking sheets. Place the rolls onto the sheets and cover loosely with oiled cling film. Set aside in a warm place for 30 mins or until they have doubled in size.
- Heat oven to 200C/fan 180C/gas 6. Brush the bread with beaten egg and sprinkle with sesame and poppy seeds. Bake for 15-20 mins until deep golden brown and well risen.
- To make a flowerpot loaf, leave the dough to rise for about 1 hour, or until doubled in size. Soak one large or eight small terracotta flowerpots in cold water for about 30 mins. Dry thoroughly, then brush the inside of the pots with oil and line with parchment paper. Shape dough into a smooth round with a roughly pointed shape at one end so it half-fills the pot. Leave until doubled in size.
- Heat oven to 190C/fan 170C/gas 5. Brush the top of the loaf with beaten egg, sprinkle with poppy or sesame seeds and bake for 45-50 mins (15-20 mins for small loaves) until golden. Let it sit for 5-10 mins, then take out of the pot and leave to cool on a wire rack.
Nutrition Facts : Calories 232 calories, Fat 4 grams fat, Carbohydrate 42 grams carbohydrates, Sugar 3 grams sugar, Fiber 3 grams fiber, Protein 9 grams protein, Sodium 0.7 milligram of sodium
HOVIS GRANARY HAND BAKED BREAD
I got this recipe from a flour packet sold here in UK (brand name "Hovis"), I haven't made it yet but intend to.I had to add some step as it was missing from the original. The serving size is a estimate.
Provided by Malu8033
Categories Yeast Breads
Time 1h53m
Yield 1 loaf, 12 serving(s)
Number Of Ingredients 5
Steps:
- In a large bowl mix together the flour salt , butter and yeast.
- Stir in the water and mix into a soft dough.
- Turn out onto a floured surface and knead well for 10 minutes by hand or 5 in a electric mixer fitted with a dough hook.
- Let the dough rise for 1 hour or until double in size, covered and in a warm place.
- When the dough has risen shape as required and place in a greased tin or tray. Cover with a polythene (freezer Bag or cling film) and leave in a warm place until doubled in size.
- Uncover and bake in an ove, pre-heated to 230°C, 450°F, Gas Mark 8, for around 30-35 minutes. Baked loaf should sound hollow when tapped underneath.
- For a soft, moist crust remove from the oven and wrap in a clean te-towel to cool.
Nutrition Facts : Calories 301.1, Fat 2.5, SaturatedFat 1.2, Cholesterol 4.5, Sodium 340.7, Carbohydrate 59.9, Fiber 2.3, Sugar 0.2, Protein 8.3
GRANARY BREAD
This is a simple one rise bread. It makes great sandwich bread and has a wonderful nutty flavor when toasted.
Provided by April410
Categories Yeast Breads
Time 2h5m
Yield 1 loaf, 20 serving(s)
Number Of Ingredients 13
Steps:
- Bring milk to 100 degrees (try microwaving 20 seconds on high). Sprinkle the yeast over the milk, let stand 5 minutes. Stir to dissolve.
- Mix flours, flax, oatmeal and salt in a large bowl. make a well in the center and pour in dissolved yeast.
- Draw enough flour into the yeast to make a soft paste. Cover and let paste "sponge" for 20 minutes.
- Combine egg white and oil in a glass measuring cup, wisk to incorporate. add enough water to make 1 cup total.
- Slowly pour water mixture into flour to form a firm, moist dough. You may need to add more flour if the dough is to sticky, do this 1 tsp at a time.
- Turn dough onto floured surface and knead about 10 minutes. flatten dough stightly with your hands and shape the dough for a loaf pan.
- Grease a 8" x 4" loaf pan with oil. place dough seam side down. cover with a dish towel and proof for 60 minutes.
- OPTIONAL after 30 minute proof: With a sharp knife or razor blade make a 1/2 inch slit down the center of the loaf.
- Preheat oven to 425, bake loaf for 20 minutes, reduce heat to 400 and bake an additional 15 minutes.
- NOTE: This can all be done with your upright mixer and a dough hook.
Nutrition Facts : Calories 95.8, Fat 2.8, SaturatedFat 0.3, Cholesterol 0.1, Sodium 181.9, Carbohydrate 14.7, Fiber 1.8, Sugar 0.5, Protein 3.8
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