Granary Bread

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  • Serves: Up to 2 people


  • 450g granary bread flour 
  • 2 tsp salt 
  • 1.5 tsp (1 sachet) instant dried yeast 
  • 300ml lukewarm water 


  1. Place all of the dry ingredients into the bowl of your kitchen machine, fitted with the dough hook. Switch on the machine to minimum speed and mix to combine. Gradually add the lukewarm water and knead to form a soft dough.
  2. Increase the speed to speed 1 and knead the dough for around 6 minutes, until it becomes smooth and elastic.
  3. Dust the ball of dough with flour and cover the  bowl with oiled cling film. Leave in a warm place  for around an hour, or until the dough has doubled in size.
  4. Fit the bowl back onto the machine and, using the dough hook, knock the air out of the dough using a minimum speed for 30-60 seconds.
  5.  Preheat the oven to 230˚C.
  6. Remove the dough from the bowl to a floured surface and shape into a ball, tucking the dough into the underside to smooth the top. Place the ball onto a floured baking sheet and cover  with oiled cling film. Leave to rise for around  30 minutes, until doubled in size. 
  7. Once the dough has risen remove the cling film. Then, using a sharp blade make 3 or 4 slashes across the loaf, and again at right angles. Bake in the preheated oven for 10 minutes, then reduce the temperature to 200˚C and bake for another  20 minutes or until the bread sounds hollow when tapped on the base. Cool on a wire rack

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