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Granary bread

magimix, cook expert, cooking food processor, recipe, granary bread

Preparation : 15 min Resting : 1 hr 30 min
Cooking : 20 min Equipment :
Difficulty :
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Serves 1 loaf :
250 g granary bread or malt flour
250 g white bread flour
10 g salt
10 g caster sugar
1 sachet easy blend yeast (7g)
300 ml water
4 tbsp mixed seeds
egg yolk, beaten
1Put all of the ingredients (except seeds and egge yolk) into the metal bowl. Start
the BREAD/BRIOCHE programme. If the ingredients are not well combined, restart
the programme by pressing Auto .
2Place the dough in a lightly oiled bowl to rest; cover with a clean damp cloth or
oiled clingfilm. When the dough has roughly doubled in size (about 45 minutes),
turn it out onto a floured work surface and add half of the seeds. Lightly knead*
the dough to ensure the seeds are evenly distributed. Do not overwork the dough
or it will become heavy.
3Lightly oil a loaf pan or baking tray. Shape* the dough into a loaf and place in
the loaf pan or on the baking tray. Lightly brush the top of the loaf with beaten
egg and scatter with the remaining seeds. Set aside in a warm place until the
dough has doubled in size (about 45 minutes).
4Preheat the oven to 250 °C (240 °C fan, gas mark 9). Put the loaf into the hot
oven and immediately lower the temperature to 220 °C (210 °C fan, gas mark 6).
Bake for about 20 minutes or until the top is golden brown and the bottom sounds
hollow when tapped. Remove from the oven and set aside on a rack to cool.
© photographs Sandra Mahut
© Hachette Livre (Marabout) 2016

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