Granary Bread


makes 12 slices
1 tbsp (15 g) 1/2 oz fresh yeast or 7.5 ml (1 1/2 tsp) dried yeast and 1 tsp (5 ml) caster sugar (superfine granulated)
1 1/2 cups (225 g) 8 oz plain wholemeal flour (whole grain)
1 1/4 cups (225 g) 8 oz granary flour
pinch of salt
20 g (3/4 oz) polyunsaturated margarine
1 egg. beaten, to glaze
15 - 30 ml (1 - 2 tbsp) cracked wheat


1. Crumble the fresh yeast into 300 ml (1/2 pint) tepid water and stir until dissolved.

2. If using dried yeast, sprinkle it into the tepid water mixed with the sugar and leave until frothy.

3. Mix together the flours in a large mixing bowl. Add the salt and rub in the margarine.

4. Make a well in the centre of the flour mixture and add yeast liquid. Mix to a dough. Turn out on to a lightly floured surface and knead for 5 minutes, until elastic and smooth.

5. Put into a large bowl and cover with a clean cloth. Leave in a warm place for about 1 hour or until the dough is double in size.

6. Meanwhile, lightly grease a baking sheet and set aside until required.

7. Turn out the dough on to a lightly floured surface and knead briefly. Shape into a neat, round ball and flatten slightly.

8. Place on the baking sheet and cover. Leave to rise in a warm place for 30 - 40 minutes or until the dough is double in size and risen to the top of the bowl.

9. Glaze with the egg and sprinkle with cracked wheat.

10. Bake at 230°C (450°F) mark 8 for 35-40 minutes, until the bread is well-risen, golden and hollow sounding when tapped on the bottom.

11. Cool on a wire rack.

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