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Granary Bread

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  Fresh yeast 1 Ounce (Compressed)
  Malt extract 1 Ounce
  Warm water 1⁄2 Pint
  Granary flour 2 Pound (8 Cups)
  Salt 1 Tablespoon
  Corn oil 1 1⁄2 Tablespoon

Cream yeast with the malt extract and 4 tablespoons (1/3 cup) of the water.
Place flour and salt in a warmed bowl and make a well in the centre.
Pour in the yeast mixture, oil and remaining water.
Work the ingredients together to form a firm smooth dough.
Turn onto a floured surface and knead for 8-10 minutes.
Place in a clean bowl and cover with a damp cloth.
Leave in a warm place for I-1 1/2 hours until doubled in size.
Turn onto a floured surface and knead for 5 minutes.
Divide the dough in half and roll each piece into a smooth ball.
Place on a greased baking sheet.
Put inside an oiled polythene (plastic) bag and leave in a warm place for 45 minutes.
Remove from the bag.
Bake in a hot oven, 450°F, Gas Mark 8 for 10 minutes.
Reduce temperature to moderately hot, 400°F, Gas Mark 6 and bake for 30-35 minutes.
Turn onto a wire rack to cool.

Recipe Summary

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3269 Calories from Fat 375

% Daily Value*

Total Fat 42 g64.8%

Saturated Fat 1.9 g9.4%

Trans Fat 0.1 g

Cholesterol 0 mg

Sodium 5837.9 mg243.2%

Total Carbohydrates 591 g196.9%

Dietary Fiber 53.1 g212.4%

Sugars 31.3 g

Protein 136 g271.6%

Vitamin A 0.01% Vitamin C 0.28%

Calcium 1.8% Iron 5.5%

*Based on a 2000 Calorie diet


Granary Bread Recipe