Basic Granary Bread

It’s the third day of the summer holidays and it’s baking hot outside, what to do, what to do? Naturally, the thing to do is to turn on the oven, bake bread, and heat the kitchen up even more. With this recipe it’s not as mad as it sounds – sure, the kitchen gets a bit warmer but the children get to have great fun kneading, it’s really easy to find a warm place for the bread to prove (pretty much anywhere will do!) and you end up with amazing granary bread to eat with butter and honey in the sun.


225g strong white flour
225g malted granary flour
450g Norfolk Crunch flour (for a light granary bread)
1 tsp salt
1 tsp caster sugar
7g sachet of easy yeast
150ml warm milk
1 egg beaten
1 tbsp Olive oil
100-150 ml warm water


Mix the flour and salt together in a large bowl, then stir in the sugar and yeast. Make a well in the centre of the flour and pour in the warm milk, beaten egg olive oil and enough of the water to form a soft, wet dough

On a lightly floured surface, knead dough for 10 minutes until smooth. Put dough in a lightly oiled bowl and cover with oiled cling film, then leave to rise in a warm place until doubled in size. The dough is now ready to be shaped.

To make 12 rolls divide into 12 pieces and shape into rolls. Lightly flour baking sheets. Place rolls on the sheets and cover loosely with oiled cling film. Set aside in a warm place for 30 mins or until they have doubled in size.

If for a loaf leave covered in a loaf tin for an hour or until doubled in size.

Heat oven to 200c/fan 180c/gas mark 6. Brush bread with beaten egg and sprinkle with seeds if desired.

Bake rolls for 15-20 mins until a deep golden brown

For the loaf heat oven to 190c/fan 170c/gas mark 5 . Brush it with the beaten egg and sprinkle seeds if desired. Bake for 45-50 mins then take out and place on a wire rack to cool.