Old Peculiar Granary Loaf Recipes

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TRADITIONAL COTTAGE LOAF - OLD FASHIONED RUSTIC ENGLISH BREAD



Traditional Cottage Loaf - Old Fashioned Rustic English Bread image

Just the shape of this traditional loaf of bread is reminiscent of ploughman's lunches and warm cottage kitchens! A delightfully shaped loaf of bread, which represents all that is rustic and rural in Britain, but especially England. This bread keeps well and makes lovely, if odd shaped sandwiches! Cut the loaf into wedges and serve with freshly churned butter and a hunk of mature Cheddar cheese, maybe with a pickled onion or two. Quintessential British bread at its best. This reminds me of baking days in my grandmothers' old cottage, sitting in her warm and cosy kitchen; she would have baked this in her wood burning Aga stove, as I sometimes do in the winter when my Godin wood burning stove is working. I often leave the first batch of dough to prove and rise overnight - leave it in a cool but NOT cold place, and then continue shaping and proving it next morning. We used to call this wooden spoon bread when we were little, as you push a wooden spoon down through the two loaves to stick them together before baking! Preparation time includes the proving of the dough - but NOT the overnight method!

Provided by French Tart

Categories     Yeast Breads

Time 2h15m

Yield 1 Large Cottage Loaf, 6-8 serving(s)

Number Of Ingredients 7

500 g strong white bread flour
2 teaspoons salt
1 teaspoon caster sugar
2 teaspoons fast-rising active dry yeast or 1 ounce fresh yeast
325 ml tepid milk, and water mixed
1 egg
salt, for glaze

Steps:

  • Sift flour and salt into a bowl, stir in sugar and yeast. Make a well in the centre, stir in the tepid milk and water to make the dough. (If using fresh yeast - put the yeast in a jug with a little of the milk and water mixture, and allow it to dissolve and become frothy - mixing thoroughly, then add it to the flour.).
  • Tip the dough onto a lightly floured surface and knead for 10 to 15 minutes until smooth and elastic.
  • Put the dough in a large, clean, oiled bowl. Cover with oiled clingfilm and leave in a warm place until it has doubled in size.Then knead the dough for 1 minute and divide it into two-thirds and a third. Shape the pieces into rounds. Cover them and leave for 5 minutes.
  • Put the smaller round on top of the larger one. Push a floured wooden spoon (or your fingers) through the centre of both rounds, to join them together. Take a very sharp knife and make cuts all around the top round and the bottom round - see my photos. Put the cottage loaf on a lightly floured baking tray, cover and leave for about 45 minutes, or until it has doubled in size. Meanwhile preheat the oven to 220C/440F/Gas 7.
  • Beat the egg with a tablespoon of water and a pinch of salt. Brush the glaze over the cottage loaf and bake for about 35 to 45 minutes, until dark golden brown and hollow sounding when tapped beneath.
  • Cool before slicing. Delicious served with butter, jam, cheese, cold meats or make sandwiches or toast for picnics and breakfast!

Nutrition Facts : Calories 356.1, Fat 3.6, SaturatedFat 1.6, Cholesterol 42.6, Sodium 815.1, Carbohydrate 67.3, Fiber 2.5, Sugar 1, Protein 11.9

BASIC GRANARY BREAD DOUGH (FOR ROLLS OR A LARGE LOAF)



Basic granary bread dough (for rolls or a large loaf) image

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

225g strong white flour
225g malted granary bread flour
1 tsp salt
1 tsp caster sugar
7g sachet easy-blend yeast
150ml warm milk
1 egg , beaten
1 tbsp olive oil
100-150ml warm water

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

OLD PECULIAR GRANARY LOAF



Old Peculiar Granary Loaf image

A Delicious Granary loaf recipe made with Old Peculiar Ale

Provided by simon6467

Time 3h

Yield Serves 6

Number Of Ingredients 0

Steps:

  • Mix the flour yeast and salt in a large bowl
  • with disposable gloves ( because the beer is sticky in composition) add the old peculiar to the bowl and mix in with your fingers until everything is combined to make a soft dough and make sure you wipe the sides of the bowl with the dough to pick up any flour residue
  • Turn out on to a generously floured surface and rub some olive oil onto your gloved hands and knead through the wet stage until the dough is elastic and pliable which it it should be after 10 minutes (If you have a mixer with a dough hook of a bread maker with a dough setting I recommend it)
  • put a drop of oil in the botttom of the bowl you previously used to mix everything earlier and place your ball of dough in it and at the same time rolling it around the oil until completely coated
  • Then cover the bowl (I use disposable shower caps) and put in a warm place to double in size or for an hour which ever comes first
  • Once initially risen turn out again on a floured surface and knead until all the air is dispelled.
  • Shape the dough to fit in a 2lb loaf tin and again put in a warm place covered by oiled cling film for an hour or until the bread has risen about 2cm above the top of the tin and preheat your oven to 240 C
  • Once it had risen (proved) and the oven is hot put on the middle middle shelf. Keep at 240 C for 10 minutes and then reduce to 200 C and bake for a further 20 minutes.
  • Once baked take out keeping oven still on and tap the bottom if it sounds hollow its done if not put back in for five minutes then place on a wire rack and cover with a cloth to cool.
  • This is a tasty loaf with added malty-nutty taste from the beer and is delicious toasted...enjoy

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