Grainery Bread Food

GRANARY BREAD

Steps:

• Bring milk to 100 degrees (try microwaving 20 seconds on high). Sprinkle the yeast over the milk, let stand 5 minutes. Stir to dissolve.
• Mix flours, flax, oatmeal and salt in a large bowl. make a well in the center and pour in dissolved yeast.
• Draw enough flour into the yeast to make a soft paste. Cover and let paste "sponge" for 20 minutes.
• Combine egg white and oil in a glass measuring cup, wisk to incorporate. add enough water to make 1 cup total.
• Slowly pour water mixture into flour to form a firm, moist dough. You may need to add more flour if the dough is to sticky, do this 1 tsp at a time.
• Turn dough onto floured surface and knead about 10 minutes. flatten dough stightly with your hands and shape the dough for a loaf pan.
• Grease a 8" x 4" loaf pan with oil. place dough seam side down. cover with a dish towel and proof for 60 minutes.
• OPTIONAL after 30 minute proof: With a sharp knife or razor blade make a 1/2 inch slit down the center of the loaf.
• Preheat oven to 425, bake loaf for 20 minutes, reduce heat to 400 and bake an additional 15 minutes.
• NOTE: This can all be done with your upright mixer and a dough hook.

GRANARY BREAD FOR BREAD MACHINES

Steps:

• Place water in the baking tin; add all the flour, followed by milk powder, sugar, salt, butter and lastly the yeast.
• Load up the bread machine and bake on whatever setting you have that takes 3 hours.
• N.B if you leave the bread to stand in the tin for 15 minutes before you turn it out, it comes away a lot easier.

GREAT GRAINERY BREAD - ROBIN HOOD

Steps:

• Dissolve 1 tsp sugar in 1/2 cup warm water in large bowl. Sprinkle in yeast. Let stand 10 minutes, then stir well.
• Heat 1 cup water, milk, brown sugar and butter together to lukewarm, stirring to dissolve sugar. Add milk mixture and 2 cups flour to the yeast mixture. Beat with a wooden spoon or electric mixer until smooth and elastic.
• Stir in oats, bran, sesame seeds, sunflower seeds, salt and 2-3/4 cups of remaining flour gradually. If necessary, add more flour to make a soft dough which leaves sides of bowl. Turn out onto a floured board. Round up into a ball.
• Knead dough, adding more flour as necessary until dough is smooth, elastic and no longer sticky (about 10 minutes).
• Place in a lightly greased bowl. Cover with greased waxed paper and a tea towel.
• Let rise in a warm place (75°- 85°F/ 24°- 29°C) until doubled in size (45 - 60 minutes).
• Punch down. Turn out onto a lightly floured surface. Divide into 2 portions.
• Shape one portion into a loaf. Place seam side down in a greased 8 1/2" x 4 1/2" loaf pan. Shape the other portion into 16 balls. Place in a greased 9" (23 cm) square pan. Cover both with a tea towel.
• Let rise in warm place until doubled (35 - 45 minutes).
• Bake the loaf at 400°F for 25 - 30 minutes. Rolls at 375°F for 15 - 20 minutes. Remove from pans immediately. Cool on wire racks.

GRAINERY BREAD

Steps:

• combine water, wheat berries, and millet in a saucepan. bring to a boil and cover and simmer for 5 minutes.
• stir in honey.
• cool to lukewarm.
• stir in yeast until dissolved and let sit for about 3 minutes.
• add oats, cornmeal, dry milk, wheat germ, salt, and sunflower seeds. stir.
• add whole wheat flour.
• knead for 6-8 minutes.
• cover with plastic wrap and a towel and let rise for 1 hour.
• punch down and divide in half into 2 loaf pans sprayed with cooking spray.
• cover and let rise for an hour.
• mix egg substitute and water.
• cut 3 diaganal slashes in top of each loaf. brush with egg wash and sprinkle with coarse salt.
• bake at 375 degrees for 40-45 minutes.

HOVIS GRANARY HAND BAKED BREAD

Steps:

• In a large bowl mix together the flour salt , butter and yeast.
• Stir in the water and mix into a soft dough.
• Turn out onto a floured surface and knead well for 10 minutes by hand or 5 in a electric mixer fitted with a dough hook.
• Let the dough rise for 1 hour or until double in size, covered and in a warm place.
• When the dough has risen shape as required and place in a greased tin or tray. Cover with a polythene (freezer Bag or cling film) and leave in a warm place until doubled in size.
• Uncover and bake in an ove, pre-heated to 230°C, 450°F, Gas Mark 8, for around 30-35 minutes. Baked loaf should sound hollow when tapped underneath.
• For a soft, moist crust remove from the oven and wrap in a clean te-towel to cool.

BROWN LOAF

Steps:

• Mix your choice of brown flour with the white, the yeast and salt in a large mixing bowl. Put in the butter and rub it into the flour. Stir in the seeds if using. Make a dip in the centre of the flour and pour in almost 300ml hand warm (cool rather than hot) water, with a round-bladed knife. Then mix in enough of the remaining water and a bit more if needed, to gather up any dry bits in the bottom of the bowl and until the mixture comes together as a soft, not too sticky, dough. Gather it into a ball with your hands.
• Put the dough on to a very lightly floured surface and knead for 8-10 mins until it feels smooth and elastic, only adding the minimum of extra flour if necessary to prevent the dough sticking. Place the ball of dough on a lightly floured work surface. Cover with an upturned, clean, large glass bowl and leave for 45 mins-1 hr or until doubled in size and feels light and springy. Timing will depend on the warmth of the room.
• Knock back the dough by lightly kneading just 3-4 times. You only want to knock out any large air bubbles, so too much handling now will lose the dough's lightness. Shape into a ball. Cover with the glass bowl and leave for 15 mins.
• Now shape to make a tin loaf Grease a 1.2-litre capacity loaf tin (about 23 x 13 x 5.5cm) and line the base with baking parchment. Using your knuckles, flatten the dough into a rectangle about 25 x 19cm. Fold both shorter ends into the centre like an envelope, make a ¼ turn, then flatten again into the same size and roll up very tightly, starting from one of the short ends. Roll the top of the dough in extra seeds and place in the tin with the join underneath, pressing the seeds gently into the dough. Cover with a clean tea towel. Leave for 40-45 mins, or until risen about 5cm above the top of the tin.
• Put a roasting tin in the bottom of the oven 20 mins before ready to bake and heat oven to 230C/210C fan/gas 8. Put the risen bread in the oven, carefully pour about 250ml cold water into the roasting tin (this will hiss and create a burst of steam to give you a crisp crust), then lower the heat to 220C/200C fan/gas 7. Bake for about 30 mins or until golden, covering with foil for the last 5 mins if starting to brown too quickly. Leave in the tin for 2-3 mins, then remove and cool on a wire rack. If you tap the underneath of the baked loaf if should be firm and sound hollow.

ROBIN HOOD'S CHEESE AND TOMATO GRAINERY BREAD

Steps:

• Add the first ten ingredients to machine according to manufacturer's directions.
• Add tomatoes and cheese at"add ingredients" signal or after first rising.
• Select whole wheat cycle for a bread machine loaf; OR select dough cycle, shape and bake in conventional oven.
• LOAF: Shape dough into 3 or 4 balls.
• Place in greased 8 1/2" x 4 1/2" loaf pan and cover loosely with plastic wrap.
• Let rise in warm place about 1 hour.
• Bake at 375°F for 25 minutes.
• Cover with foil if becoming too brown.
• ROLLS: Shape dough into 16 balls.
• Place in greased 9" square pan.
• Cover loosely with plastic wrap and let rise 30- 40 minutes.
• Bake at 375°F for 18- 23 minutes.