The best granary loaf
Prep
20 mins
Cook
30 mins
Servings
1
Difficulty
Medium
This is my go to recipe for a proper granary loaf that tastes like it came straight from the bakery. The combination of strong white flour and Wildfarmed bread flour gives you that perfect texture and crust, while the black treacle and honey add wonderful depth and a subtle sweetness. What I love most is how quickly it comes together, ready to bake in just 20 minutes of prep time, and the whole loaf is done in under an hour. The Wildfarmed flour is packed with nutrients and fiber too, so you're getting something genuinely good for you with every slice. Trust me, once you master this one, you'll be making it again and again.
Ella x
Ingredients
- 250 gramsstrong white bread flour(Waitrose Duchy Organic Strong Malted Grain Bread Flour)
- 200 gramswildfarmed bread flour(Wildfarmed White Bread Flour, plus more to dust)
- 1½ tspsalt
- 7 gramsfast- action dried yeast
- 25 gramsbutter
- 1 tbspblack treacle
- 1 tbspclear honey
- 1olive oil(A little oil, for greasing)
Detail level
Instructions
- 1
Place the flours into a large mixing bowl or the bowl of a stand mixer. Add the salt and yeast, then mix well to evenly distribute it through the flours.
- 2
Combine the butter, treacle and honey in a small saucepan over a low heat until melted. Stir well, then remove from the heat.
- 3
Have a jug ready with 300ml lukewarm water. Pour 200ml of this water into the dry ingredients, with the melted butter mixture. Using your hands, or the dough hook attachment on the mixer, bring it together into a shaggy dough. Add the remaining water a little at a time, until you have a soft, slightly sticky dough. You may not need it all.
- 4
Turn out onto a lightly floured surface and knead for 8-10 minutes (or use the dough hook and mix for 5-6 minutes), until a smooth, elastic dough forms. Shape into a ball and place into a lightly oiled bowl. Cover (see tips) and leave to rise for 1 hour-1 hour 30 minutes (depending on the temperature of your kitchen), or until doubled in size.
- 5
Grease a 900g loaf tin with butter and set aside. Knock back the risen dough by kneading briefly in the bowl, then tip out onto a floured surface. Shape the dough into an oval the same length as the tin (I create a flat rectangle, then fold it into three as if folding a letter, then tuck the ends underneath to create a taut top). Place the dough into the tin, cover and leave to prove for 45 minutes-1 hour, or until doubled in size and domed above the tin.
- 6
While the dough proves, preheat the oven to 220ºC, gas mark 7. Place a small roasting tin in the bottom of the oven to heat up. When ready to bake, dust the top of the dough with flour and place in the centre of the oven. Add a mugful of water to the roasting tin, then close the door immediately, to offer a burst of steam to help create the best rise.
- 7
Bake for 25-30 minutes, or until the loaf is risen and deep brown, with a strong crust. Leave to cool in the tin for a few minutes, then turn out and allow to cool completely on a wire rack.
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