Hovis Granary Hand Baked Bread Food

BASIC GRANARY BREAD DOUGH (FOR ROLLS OR A LARGE LOAF)

Basic granary bread dough (for rolls or a large loaf) image

Nothing beats homemade bread straight from the oven - ready in just 35 minutes

Provided by Lesley Waters

Categories Buffet, Side dish

Time 35m

Yield Makes 12 rolls or one large loaf

Number Of Ingredients 9

Ingredients

225g strong white flour
225g malted granary bread flour
1 tsp salt
1 tsp caster sugar
7g sachet easy-blend yeast
150ml warm milk
1 egg , beaten
1 tbsp olive oil
100-150ml warm water

Steps:

Mix the flours 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 mins until smooth. Put the dough in a lightly oiled bowl, 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 the dough into 12 pieces and shape into rolls. Lightly flour 3 baking sheets. Place the rolls onto 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.
Heat oven to 200C/fan 180C/gas 6. Brush the bread with beaten egg and sprinkle with sesame and poppy seeds. Bake for 15-20 mins until deep golden brown and well risen.
To make a flowerpot loaf, leave the dough to rise for about 1 hour, or until doubled in size. Soak one large or eight small terracotta flowerpots in cold water for about 30 mins. Dry thoroughly, then brush the inside of the pots with oil and line with parchment paper. Shape dough into a smooth round with a roughly pointed shape at one end so it half-fills the pot. Leave until doubled in size.
Heat oven to 190C/fan 170C/gas 5. Brush the top of the loaf with beaten egg, sprinkle with poppy or sesame seeds and bake for 45-50 mins (15-20 mins for small loaves) until golden. Let it sit for 5-10 mins, then take out of the pot and leave to cool on a wire rack.

Nutrition Facts : Calories 232 calories, Fat 4 grams fat, Carbohydrate 42 grams carbohydrates, Sugar 3 grams sugar, Fiber 3 grams fiber, Protein 9 grams protein, Sodium 0.7 milligram of sodium

HOVIS GRANARY HAND BAKED BREAD

Hovis Granary Hand Baked Bread image

I got this recipe from a flour packet sold here in UK (brand name "Hovis"), I haven't made it yet but intend to.I had to add some step as it was missing from the original. The serving size is a estimate.

Provided by Malu8033

Categories Yeast Breads

Time 1h53m

Yield 1 loaf, 12 serving(s)

Number Of Ingredients 5

Ingredients

750 g hovis granary bread flour
10 g salt
25 g butter
1 (7 g) sachet fast action bread yeast
425 ml warm water

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.

Nutrition Facts : Calories 301.1, Fat 2.5, SaturatedFat 1.2, Cholesterol 4.5, Sodium 340.7, Carbohydrate 59.9, Fiber 2.3, Sugar 0.2, Protein 8.3

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