After the sugar overload of barbecue cakes, bank holiday monday was definitely a day for some savoury baking.
I wanted to try a basic granary loaf, on the basis that if it turned out nice I would never have to buy bread again.
I think that may have been a bit overly optimistic for my first attempt, and the resulting loaf certainly wasn’t perfect, but I was pleased nonetheless.
I used this recipe, but took the advice of several of the comments and gave it a double rising. Without trying it the original way I can’t really say if it made a difference, but better safe than sorry.
Basic granary loaf (recipe from BBC Good Food):
- 500g granary bread flour
- 7g sachet fast action yeast
- 1tsp salt
- 2tbsp olive oil
- 1tbsp honey
- 300ml warm water
Mix together the dry ingredients in one bowl and the wet in another. Make a well in the centre of the dry ingredients and pour in the wet. Mix with a spoon to combine, then tip out onto a floured worktop to knead for 5 minutes. I found I had to dust with quite a bit more flour as I was kneading to stop it getting too sticky. Once you’ve finished kneading, put the ball of dough into a clean bowl and cover with oiled clingfilm.
After an hour or so, the dough should have doubled in size.
Tip it back onto the worktop, knock the air out and then give it another quick knead. Transfer the dough into an oiled loaf tin (not totally sure of the size tin I used but I think it may be 2 litre capacity).
Leave to rise again, for another hour, until the dough has risen to fill the tin.
Slash it a few times on top then bake for 30-35 minutes at 200 degrees until risen and golden, and a tap on the bottom sounds hollow.
Leave to cool a little, then slice and enjoy! This was amazing while still slightly warm, but by the next day had gone a bit dense. Still made excellent toast though!