Definition of granary bread in English:​

        Granary bread

            (makes 2 large loaves)

 

You will need 2 x 900g/2lb loaf tins, mixing bowl, Trex (is best) or marg for greasing the  tins, weighing scales, large spoon, small bowl, teaspoon.

 

Ingredients:

1.5Kg/3lb Granary flour

25g/1oz fresh yeast (use dried yeast, if you can’t get fresh – follow instructions on the pack.  Fresh yeast is cheaper and better)

2 tablespoons sunflower or rapeseed oil

2 to 3 teaspoon Kosher salt (or slightly more if you prefer)

25.6 fl oz warm water

 

Pour a small amount of your warm water into the small bowl. Crumble the yeast into the water and stir well.  Leave for about 5 minutes, stirring occasionally.  Weigh out the flour and place in the large mixing bowl.  Add the salt and sunflower or rapeseed oil.  Stir in the yeast mixture and warm water.  Mix with the spoon and eventually get stuck in with your hands.  Once all the mixture is holding together in a dough (you may need to add a little more water or flour, if it is too sticky) knead the dough for 6 or 7 minutes so that it becomes an elastic consistency.  Place this dough in your mixing bowl and cover with a tea towel.  Leave until it has doubled in bulk. (about 45 minutes)  Cut the dough into 2 equal amounts (these should weigh about 2.6lbs) and knead it again.  Place the dough in 2 well greased tins.  Brush with beaten egg and sprinkle with sunflower, pumpkin and poppy seeds.  Pat the seeds down firmly and cover with a tea towel.  Or roll the dough in flour.  Leave for 30 to 45 minutes or until the dough has doubled in bulk.  Pre heat the oven to 200°C and bake your loaves for 31 minutes.  Take out of the tins and cool on a wire tray, cover with the tea towel.  When cool (after about 2 hours) you can slice and eat or freeze.