“Hovis” Granary Bread Loaf
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| Serves | 2 x 1lb (450g) loaves or 10 x mini loaves or 1 x 1lb (450g) loaf and 5 x mini loaves |
| Prep time | 1 hour, 45 minutes |
| Cook time | 20 minutes |
| Total time | 2 hours, 5 minutes |
| Allergy | Wheat |
| Dietary | Vegetarian |
| Meal type | Bread, Side Dish, Snack |
| Misc | Child Friendly, Freezable, Serve Cold |
| Occasion | Barbecue, Birthday Party, Casual Party, Christmas, Easter, Halloween |
| Region | British |
| By author | Karen Burns-Booth |
Make this recipe for "Hovis" Granary Bread Loaf and be transported back in time where bread tasted like proper bread! (Makes 1 x 1lb loaf & 5 mini loaves, 10 x mini loaves or 2 x 1lb loaves)
Ingredients
- 350g Hovis granary flour (or any other granary flour)
- 100g strong white bread flour
- 1 teaspoon sea salt
- 1 teaspoon caster sugar
- 1 x 7g fast action dried yeast
- 25g melted butter
- 300ml tepid water
Note
Make this recipe for "Hovis" Granary Bread Loaf and be transported back in time where bread tasted like proper bread! (Makes 1 x 1lb loaf & 5 mini loaves, 10 x mini loaves or 2 x 1lb loaves)
Directions
| Step 1 | Mix the flours together with the salt, sugar and the yeast, then make a well in the middle and add the melted butter and tepid water. Mix with your hands to bring it all together into a wet dough. |
| Step 2 | Tip the dough out onto a lightly floured board and knead for about 10 minutes, or until the dough is smooth and elastic. |
| Step 3 | Put the dough into a lightly buttered or oiled mixing bowl and cover with a tea towel or a shower cap, as I use! Set to one side in a warm and draft free place until it has doubled in size. Lightly butter or grease the bread tins. |
| Step 4 | To shape the dough; tip the dough out onto a lightly floured board and cut in half - you can now make two 1lb (450g) bread loaves, or one 1lb loaf and five mini bread roll loaves as I did. The dough make ten small loaves if you wish too. Shape the dough into an oblong and smaller oblongs to fit the prepared tins, sit the tins onto a baking sheet and cover loosely with a tea towel - allow to rise until doubled in size in the tins. Pre-heat oven to 200C/180C fan/400F/Gas mark 6. |
| Step 5 | When the loaves have doubled in size, place them in the pre-heated oven and bake for 15 to 20 minutes until well risen and golden brown. The small loaves may be ready before the big loaf, so check after ten minutes. |
| Step 6 | Tip the bread out of the loaf tins, they should sound hollow when tapped underneath, and allow them to cool on a wire cooling rack. |
| Step 7 | Store the loaves after cooling in an airtight tin and slice to serve. Can be frozen for up to three months. |
