Granary Loaf
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Ingredients
- 500g Hovis granary flour
- 1½ tsp salt
- 21g/12g fresh/dried yeast
- 2 tbsp olive oil
- 310g cold water
Method
- Put all the ingredients in to a food mixer bowl, mixer fitted with a dough hook. Mix on slow speed till ingredients are incorporated.
- Mix at low speed. If the dough is all sticking to dough hook add a tbsp of water and continue to mix a low speed - the dough should stick to bottom of bowl and be stretched by the dough hook.
- Mix for 4 minutes. Increase speed slightly and mix for a further 4 minutes
- Allow to rise for an hour or more until doubled in size.
- Grease a loaf tin with butter, then brush with oil and dust with flour. Shape the dough into a baton1 and place in loaf tin. Allow to rise for half an hour or longer till expanded to top off tin
- Bake in a preheated oven at 230℃ for 15 minutes. Reduce heat to 190℃ and bake for a further 20 minute. Remove from tin and bake for another five minutes. Cool on a cooling rack