I have an apology to make. Somehow I’ve managed to delete all, but one of the photo’s for this post. I thought they were from an old post :/ Oops…
I swear it’s worrying how scatty I can be sometimes. I have complete brain blanks where I can barely remember how to speak, I’m actually quite bright, but I make myself sound stupid. There’s also something in my brain where I don’t think before I speak. The other day was a perfect example. I held a set of pliers and then asked my boyfriend and my brother how to use them?! They just laughed at me, then I realised that I did actually know how to use the pliers…
I believe I also asked my boyfriend once how a helicopter wasn’t falling out of the sky by going so slowly, with him replying “They can hover hun.” Honestly, if I didn’t laugh, I’d cry.
Anyway, before I forget how to bake, I best blog my recipes, including this for granary bread 🙂
You will need:
> Loaf tin
> 2 large bowls
Makes 1 loaf
Ingredients:
> 500g wholegrain seeded bread flour + extra to dust
> 1 7g packet of yeast
> Pinch of salt
> 25 butter/marg
> 330ml warm water
> Oil to grease (I used olive oil as I love the taste)
> Preheat your oven to 50/100 degrees C. I always find my bread rises better in a warm, turned off oven.
> Lightly oil a large bowl. When the oven reaches temperature, turn it off.
> Place the flour, yeast, salt and butter into a large bowl.
> If you’re using a stand mixer use the beater to mix the butter into the flour, if you’re doing it by hand, rub the butter into the flour.
> Change to a dough hook on your stand mixer, add the water to the flour and mix into a dough. If doing by hand, flour the work surface and then turn the dough out. Knead for 10 minutes until the dough springs back when you stretch it out. *Quick Note*: If you’re using a stand mixer, you’ll need to add a bit more flour as the dough isn’t getting the extra flour it would through kneading by hand, Add it in 1tbsp at a time until you get a good dough, I added about 4tbsp.
> Place the kneaded dough into the oiled bowl and cover with clingfilm.
> Place in the oven to rise for 1 hour.
> Oil a loaf tin in preparation.
> After an hour, lightly flour the work surface and turn your dough out. Knock the air out of it and then shape it into a loaf, Place in the loaf tin and cover with a tea towel.
> Leave to prove for 30 minutes. Preheat the oven to 230 degrees C.
> Once the loaf has proved for 30 minutes place it in the oven to bake for 25-30 minutes, until golden brown and hollow when you tap on it.
> Leave to cool in the loaf tin for 10 minutes then turn it out onto a wire rack to cool completely.
This bread is super yummy, I love the seeds as it gives the bread crunch. I actually think I could just eat this bread all day!
Annie is a self-taught baker, recipe developer and food photographer. When not in the kitchen, she can be found with her head in a book or jotting down recipe ideas! 
