Grainery Bread Recipes

BROWN LOAF

Steps:

• Mix your choice of brown flour with the white, the yeast and salt in a large mixing bowl. Put in the butter and rub it into the flour. Stir in the seeds if using. Make a dip in the centre of the flour and pour in almost 300ml hand warm (cool rather than hot) water, with a round-bladed knife. Then mix in enough of the remaining water and a bit more if needed, to gather up any dry bits in the bottom of the bowl and until the mixture comes together as a soft, not too sticky, dough. Gather it into a ball with your hands.
• Put the dough on to a very lightly floured surface and knead for 8-10 mins until it feels smooth and elastic, only adding the minimum of extra flour if necessary to prevent the dough sticking. Place the ball of dough on a lightly floured work surface. Cover with an upturned, clean, large glass bowl and leave for 45 mins-1 hr or until doubled in size and feels light and springy. Timing will depend on the warmth of the room.
• Knock back the dough by lightly kneading just 3-4 times. You only want to knock out any large air bubbles, so too much handling now will lose the dough's lightness. Shape into a ball. Cover with the glass bowl and leave for 15 mins.
• Now shape to make a tin loaf Grease a 1.2-litre capacity loaf tin (about 23 x 13 x 5.5cm) and line the base with baking parchment. Using your knuckles, flatten the dough into a rectangle about 25 x 19cm. Fold both shorter ends into the centre like an envelope, make a ¼ turn, then flatten again into the same size and roll up very tightly, starting from one of the short ends. Roll the top of the dough in extra seeds and place in the tin with the join underneath, pressing the seeds gently into the dough. Cover with a clean tea towel. Leave for 40-45 mins, or until risen about 5cm above the top of the tin.
• Put a roasting tin in the bottom of the oven 20 mins before ready to bake and heat oven to 230C/210C fan/gas 8. Put the risen bread in the oven, carefully pour about 250ml cold water into the roasting tin (this will hiss and create a burst of steam to give you a crisp crust), then lower the heat to 220C/200C fan/gas 7. Bake for about 30 mins or until golden, covering with foil for the last 5 mins if starting to brown too quickly. Leave in the tin for 2-3 mins, then remove and cool on a wire rack. If you tap the underneath of the baked loaf if should be firm and sound hollow.

QUICK AND EASY ENGLISH GRANARY STYLE BREAD

Steps:

• In a 5 or 6 quart bowl or lidded food storage container, dump in the water and add the yeast, salt and malt powder. Because we are mixing in the flour so quickly it doesn't matter that the salt and yeast are thrown in together. If you are using the fresh cake yeast break it up.
• Dump in the flour along with the wheat flakes all at once and stir with a long handled wooden spoon or a Danish dough whisk, which is one of the tools that makes the job so much easier!
• Stir it until all of the wheat is incorporated into the dough. It will be a wet rough dough.
• Put the lid on the container, but do not snap it shut. You want the gases from the yeast to escape. (You could put a little hole in the top of the lids so that you could close the lids and still allow the gases to get out.). Allow the dough to sit at room temperature for about 2 hours to rise. When you first mix the dough it will not occupy much of the container. But, after the initial 2 hour rise it will pretty much fill it. (If you have decreased the yeast you will have to let it go longer than 2 hours.) DO NOT PUNCH DOWN THE DOUGH! Just let it settle by itself.
• The dough will be flat on the top and some of the bubbles may even appear to be popping. (If you intend to refrigerate the dough after this stage it can be placed in the refrigerator even if the dough is not perfectly flat. The yeast will continue to work even in the refrigerator.) The dough can be used right after the initial 2 hour rise, but it is much easier to handle when it is chilled. It is intended for refrigeration and use over the next week and a half, ready for you anytime. The flavor will deepen over that time, developing sourdough characteristics.
• The next day when you pull the dough out of the refrigerator you will notice that it has collapsed and this is totally normal for this type of dough. It will never rise up again in the container.
• Dust the surface of the dough with a little flour, just enough to prevent it from sticking to your hands when you reach in to pull a piece out.
• You should notice that the dough has a lot of stretch once it has rested. (If your dough breaks off instead of stretching your dough is probably too dry and you can just add a few tablespoons of water and let it sit again until the dough absorbs the additional water.).
• At this point, you can divide the dough into 4 one pound balls and freeze them in airtight containers for up to three weeks. Allow 24 hours in refrigerator to thaw before use. You can also leave the dough in its container in the refrigerator for up to 10 days, cutting off pieces as needed.
• When ready to bake, cut off a 1-pound piece of dough using kitchen shears and hold in your hands. Add a little more flour so it will not stick to your hands. Gently stretch the surface of the dough around to the bottom on all four sides, rotating the ball a quarter turn as you go. Most of the dusting flour will fall off; it's not intended to be incorporated into the dough. The correctly shaped final product will be smooth and cohesive.
• Rest the loaf on a generous layer of corn meal on top of a pizza peel. Let the dough rest for at least 40 minutes, (although letting it go 60 or even 90 minutes will give you a more open hole structure in the interior of the loaf. This may also improve the look of your loaf and prevent it from splitting on the bottom. ) You will notice that the loaf does not rise much during this rest, in fact it may just spread sideways, this is normal for this type of dough.
• Twenty minutes before baking, preheat the oven to 400 degrees F with a baking stone on the center rack, with a metal broiler tray on the bottom (never use a glass vessel for this or it will shatter), which will be used to produce steam. (The tray needs to be at least 4 or 5 inches away from your stone to prevent it from cracking.).
• Dust the top of the loaf with more flour so the knife will not stick. Cut the loaf with a cross or a tic-tac-toe pattern using a serrated knife. If your slashes are too shallow you will end up with an oddly shaped loaf and also prevent it from splitting on the bottom.
• Slide the loaf into the oven onto the preheated stone and add a cup of hot water to the broiler tray. Quickly close the oven door. Bake the bread for 35 minutes or until a deep brown color. To insure that you get the best results it is crucial to have an Oven Thermometer to make sure your oven is accurate.
• Allow the loaf to cool on a rack until it is room temperature. If you cut into a loaf before it is cooled you will have a tough crust and a gummy interior. It is hard to wait, but you will be happy you did! Make sure you have a nice sharp Bread Knife that will not crush the bread as you cut. Or you can tear it apart as they do in most of Europe.
• If you have any leftover bread just let it sit, uncovered on the cutting board or counter with the cut side down. If you cover a bread that has a crust it will get soggy.

GRANARY BREAD FOR BREAD MACHINES

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.

GRANARY BREAD

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.

GREAT GRAINERY BREAD - ROBIN HOOD

Steps:

• Dissolve 1 tsp sugar in 1/2 cup warm water in large bowl. Sprinkle in yeast. Let stand 10 minutes, then stir well.
• Heat 1 cup water, milk, brown sugar and butter together to lukewarm, stirring to dissolve sugar. Add milk mixture and 2 cups flour to the yeast mixture. Beat with a wooden spoon or electric mixer until smooth and elastic.
• Stir in oats, bran, sesame seeds, sunflower seeds, salt and 2-3/4 cups of remaining flour gradually. If necessary, add more flour to make a soft dough which leaves sides of bowl. Turn out onto a floured board. Round up into a ball.
• Knead dough, adding more flour as necessary until dough is smooth, elastic and no longer sticky (about 10 minutes).
• Place in a lightly greased bowl. Cover with greased waxed paper and a tea towel.
• Let rise in a warm place (75°- 85°F/ 24°- 29°C) until doubled in size (45 - 60 minutes).
• Punch down. Turn out onto a lightly floured surface. Divide into 2 portions.
• Shape one portion into a loaf. Place seam side down in a greased 8 1/2" x 4 1/2" loaf pan. Shape the other portion into 16 balls. Place in a greased 9" (23 cm) square pan. Cover both with a tea towel.
• Let rise in warm place until doubled (35 - 45 minutes).
• Bake the loaf at 400°F for 25 - 30 minutes. Rolls at 375°F for 15 - 20 minutes. Remove from pans immediately. Cool on wire racks.

HOVIS GRANARY HAND BAKED BREAD

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.

GRAINERY BREAD

Steps:

• combine water, wheat berries, and millet in a saucepan. bring to a boil and cover and simmer for 5 minutes.
• stir in honey.
• cool to lukewarm.
• stir in yeast until dissolved and let sit for about 3 minutes.
• add oats, cornmeal, dry milk, wheat germ, salt, and sunflower seeds. stir.
• add whole wheat flour.
• knead for 6-8 minutes.
• cover with plastic wrap and a towel and let rise for 1 hour.
• punch down and divide in half into 2 loaf pans sprayed with cooking spray.
• cover and let rise for an hour.
• mix egg substitute and water.
• cut 3 diaganal slashes in top of each loaf. brush with egg wash and sprinkle with coarse salt.
• bake at 375 degrees for 40-45 minutes.