https://bradnor.ddns.net/bradnorwiki/index.php?action=history&feed=atom&title=Granary_Loaf 2026-04-05T15:55:59Z Revision history for this page on the wiki MediaWiki 1.45.1 https://bradnor.ddns.net/bradnorwiki/index.php?title=Granary_Loaf&diff=1715&oldid=prev 2020-05-18T18:52:18Z

<p></p> <p><b>New page</b></p><div>[[Bread and baking|&amp;lArr; Bread and baking]]<br /> <br /> [[File:Missing-image-232x150.png|400px|left]]<br /> <br /> &lt;br clear=all&gt;<br /> ==Ingredients==<br /> :500g Hovis granary flour<br /> :1½ tsp salt<br /> :21g/12g fresh/dried yeast<br /> :2 tbsp olive oil<br /> :310g cold water <br /> <br /> ==Method==<br /> #Put all the ingredients in to a food mixer bowl, mixer fitted with a dough hook. Mix on slow speed till ingredients are incorporated.<br /> #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.<br /> #Mix for 4 minutes. Increase speed slightly and mix for a further 4 minutes<br /> #Allow to rise for an hour or more until doubled in size.<br /> #Grease a loaf tin with butter, then brush with oil and dust with flour. Shape the dough into a baton[https://www.youtube.com/watch?v=cBZNV_5D0bI|&lt;sup&gt;1&lt;/sup&gt;] and place in loaf tin. Allow to rise for half an hour or longer till expanded to top off tin<br /> #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<br /> <br /> &lt;div class=&quot;keywords&quot;&gt; &lt;/div&gt;</div>

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