A Granary Loaf by Any Other Name…Posted 17 December 2010 by Debbie
I learned something new today. I learned that “granary” is not a type of flour; “granary” is a trade name owned by Hovis. Who’d have thought? Granary flour is made with malted wheat flakes. Granary bread has a lovely nutty flavour, and a denser texture than white bread, but lighter than wholewheat. This recipe uses roughly 2/3 white flour and 1/3 malted wheat flour, making an even lighter loaf, but with the more interesting texture and flavour of a granary loaf. Ingredients (makes 2 small loaves):
- 430 g strong white flour
- 220 g malted wheat flour
- 1 tsp sugar
- 1 tsp salt
- 15 g dried yeast
- 150 ml water
Heat the water until it’s hot, but you’re still able to stick your finger in it. Add the yeast and sugar to the water, stir, and leave for ten minutes so that the yeast gets frothy. Mix the flours and salt together and make a well in the centre. Pour the yeast mixture into the well and stir it all together until it forms a sticky dough. Knead the dough for about 10 minutes until it is elastic. Puy the dough in a warm place to rise until it has doubled in size. As an option, you can let the dough ferment overnight, covered and refrigerated. The cold temperature slows down the yeast, and the longer fermentation helps the dough to develop more flavour. Once the dough has risen, either overnight or not, knock it back and knead it for a few more minutes. Divide the dough and place into loaf tins (or into one large loaf tin). Leave to rise again. Bake at 200° C for 20 minutes, or until cooked through.
The bread has quite a dense texture and is not ideal as a sandwich loaf in my opinion. On the other hand, it’s wonderful toasted.
I will be submitting this recipe to Wild Yeast’s YeastSpotting.