Majestic Multiseed Granary Loaf
Today marks the end of my mini-series on bread-making and I have to say I've saved the best until last... This robust and nutrient-packed loaf is the ultimate bread ideal for sandwiches, toast, breadcrumb-making or simply as a snack with a good spread of butter.
As with all the recent bread recipes, I used fresh yeast (available from all large supermarkets) and it really is worth looking out for as the rise and lightness of the finished product is pretty unbeatable. Patience is key with bread but trust me you'll be over the moon with the results!
Majestic Multiseed Granary Loaf
200g strong white bread flour, plus extra for dusting
200g wholegrain spelt flour
100g wholemeal flour
7g fast-action dried yeast (or 25g fresh yeast)
2 tsp salt
60g mixed seeds
60g dark muscovado sugar
320ml semi-skimmed milk
Flavourless vegetable oil (such as sunflower) for greasing
30g rolled oats
Mix together the flours, yeast, salt and seeds in a large mixing bowl. Put the sugar and milk in a saucepan and stir together over a very low heat until the sugar has melted into the milk (don’t let it boil). Take the pan off the heat and let it sit for a minute to cool slightly.
Pour the milk mixture onto the dry ingredients in the bowl and stir quickly with a wooden spoon. When the dough starts to come together, tip out onto a lightly floured surface and knead to a smooth dough. Either continue to knead by hand for 10-15 minutes until the dough springs back to the touch or put in a stand mixer with the dough hook attachment and knead on a medium speed for 5-10 minutes.
Put the dough in a greased mixing bowl, then cover with cling film. Leave in a warm place for 50-60 minutes until the dough has almost doubled in size and springs back when pressed. Tip out onto a lightly floured work surface and gently knead to knock out any large air pockets. Shape into an oval and place on a lightly floured baking tray, slash the top once lengthways, then sprinkle with the oats and a dusting of flour. Leave to prove in a warm place for 45 minutes.
Heat the oven to 190°C/170°C fan/gas 5 and pour freshly boiled water into a roasting tray in the bottom of the oven. This will create steam, which helps give the dough a great rise and a crusty exterior. Bake the loaf for 45-50 minutes until golden, fragrant and crusty. Check the bread has fully cooked by tapping the bottom – it should sound hollow. Take the granary loaf off the baking tray and leave to cool on a wire rack before slicing.
As with all the recent bread recipes, I used fresh yeast (available from all large supermarkets) and it really is worth looking out for as the rise and lightness of the finished product is pretty unbeatable. Patience is key with bread but trust me you'll be over the moon with the results!
Majestic Multiseed Granary Loaf
200g strong white bread flour, plus extra for dusting
200g wholegrain spelt flour
100g wholemeal flour
7g fast-action dried yeast (or 25g fresh yeast)
2 tsp salt
60g mixed seeds
60g dark muscovado sugar
320ml semi-skimmed milk
Flavourless vegetable oil (such as sunflower) for greasing
30g rolled oats
Mix together the flours, yeast, salt and seeds in a large mixing bowl. Put the sugar and milk in a saucepan and stir together over a very low heat until the sugar has melted into the milk (don’t let it boil). Take the pan off the heat and let it sit for a minute to cool slightly.
Pour the milk mixture onto the dry ingredients in the bowl and stir quickly with a wooden spoon. When the dough starts to come together, tip out onto a lightly floured surface and knead to a smooth dough. Either continue to knead by hand for 10-15 minutes until the dough springs back to the touch or put in a stand mixer with the dough hook attachment and knead on a medium speed for 5-10 minutes.
Put the dough in a greased mixing bowl, then cover with cling film. Leave in a warm place for 50-60 minutes until the dough has almost doubled in size and springs back when pressed. Tip out onto a lightly floured work surface and gently knead to knock out any large air pockets. Shape into an oval and place on a lightly floured baking tray, slash the top once lengthways, then sprinkle with the oats and a dusting of flour. Leave to prove in a warm place for 45 minutes.
Heat the oven to 190°C/170°C fan/gas 5 and pour freshly boiled water into a roasting tray in the bottom of the oven. This will create steam, which helps give the dough a great rise and a crusty exterior. Bake the loaf for 45-50 minutes until golden, fragrant and crusty. Check the bread has fully cooked by tapping the bottom – it should sound hollow. Take the granary loaf off the baking tray and leave to cool on a wire rack before slicing.
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