Delicious Homemade Granary Seeded Loaf Recipe
Looking for a tasty bread recipe? Then try our easy and delicious granary seeded loaf recipe!
Who doesn’t love a slice of a homemade bread, especially a granary seeded loaf?! It’s the smell of fresh bread baking in the oven and wafting around the house, that totally gets my taste buds going. Can’t think of anything better than a thick slice of bread buttered or toasted with butter melting all over it. Mmmmmmm!
With our granary seeded loaf recipe, you can replace the granary bread flour with any type of flour you prefer. I always use a mix of flours – strong white seeded bread flour and granary or malted bread flour. If you’ve not had granary bread, it’s similar to wholemeal bread but has a slightly nutty taste and the bread can be a little denser. The bread can also appear a bit heavier compared to other loaves due to the various grains, seeds, flakes or oats in the flour so offering a slightly different texture.
Here are a few points why granary bread is so good for you:
- Having wholegrains as part of your diet will help reduce blood cholesterol levels
- Lowers the risk of heart disease
- The body can digest the wholegrains
- Less carbohydrates
- High amount of fibre
How to make a granary seeded loaf of bread
I believe this is to be one of the best and relatively simple bread recipes that can also be used in a breadmaker. We have tried, tested and refined this recipe many times and have decided to share it with you.
First decide what flour you wish to use. With this recipe, we use 50% strong white seeded bread flour and 50% malted granary bread flour. Just a quick note, dried or fresh yeast can be used too. So mix the two types of flour together in a large bowl whilst stirring in the vitamin c powder, sugar, salt and any extra seeds or grains.
Make a well in the centre of the flour and pour in the activated yeast mixture, olive oil, honey and enough of the warm milk to form a soft, wet dough. If using dried yeast then don’t forget to add the water to the mix too. We tend to use a mixer for this part.
Tip: If you’re using fresh yeast, the yeast first needs to be activated in a container, such as a small jug, with the warm water and a little sugar can also be added to get the process started (I use a 1/8th of a spoon from the caster sugar). I then place the jug in a bowl of hot water to keep the temperature quite constant for around 5-10 minutes until the yeast starts to bubble.
If working by hand sightly flour a flat surface and knead the dough for around 8-10 minutes till smooth but still slightly sticky. Then place the dough in a lightly oiled bowl and cover with cling film or a damp tea towel and leave to rise in a warm place until doubled in size.
Tip: I prefer to use one of those clear disposable shower caps you get for free in hotels instead of cling film 🙂
Remove and knock back to remove any air bubbles then knead the dough again.
The dough is now ready to be shaped. So either form on a baking sheet or place the dough in a loaf tin and leave to further double in size..
Tip: You can add some seeds to the top of the dough prior to popping in the oven.
Heat the oven to 195ºC fan or 175ºC/gas 6. Brush the bread with a beaten egg and sprinkle with some sesame and poppy seeds. Bake the bread for 40-45 minutes until deep golden brown and well risen.
Let the loaf sit for around 5-10 minutes then take it out of the loaf tin and leave to cool on a wire rack.
Once cooled, slice the loaf, spread some butter… enjoy!
- To help make the bread last longer, add 1/8 tsp of Vitamin C powder to the dough to aid as a preservative.
- Place a celery stick with the bread in a container to help keep it fresh for a few more days.
- For the seeds, use poppy seed, sesame seeds and/or sunflower seeds.
- If you have a thermometer, check that the bread is 88°C in the centre then it is cooked.
This is the best tasty homemade granary seeded bread recipe! You won’t be buying supermarket bread again … ha ha!
Let us know if you’ve tried our recipe.
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Easy and delicious homemade granary seeded loaf recipe
- 280 g strong white seeded bread flour
- 280 g malted granary bread flour
- 1/2 tsp salt
- 2 tsp caster sugar
- 1 good squirt honey
- 1 tbsp olive oil (can use butter instead)
- 30 g fresh yeast (or use 12 g dried yeast)
- 100 ml warm water
- 150 ml milk (warm)
- 1/8 tsp vitamin C powder (optional)
- 1 egg (beaten)
- poppy/sesame/sunflower seeds (either sprinkle on top of the loaf or add to flour)
Mix the flours, sugar, salt and vitamin C powder together in a large bowl or mixer
Make a well of the centre of the flour and pour in the yeast mixture, olive oil and warm milk to make it a soft slightly sticky dough
If either the dough is too dry or too sticky just add extra water or flour as necessary
Lightly flour the surface and knead dough for 8-10 minutes until smooth
Place dough in a lightly oiled bowl, cover with cling film and leave double in size in a warm place - around 30 minutes
Remove and knock back the dough and knead again
Place the dough in a loaf tin or shape on a baking tray
Coat the top of the loaf with the beaten egg.
Sprinkle with the seeds and leave to rise once more - around 30 minutes
Heat oven to 195°C or 175°C/gas 6 for fan assisted
Bake the loaf for 40-45 minutes until golden
Let the bread sit for 5 minutes, then take the loaf out of the tin and leave to cool on a wire rack
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