Granary Bread

Name: Granary Bread
Yield: Makes three 1-lb/450-g loaves
Cuisine: New Zealand
Ingredients: 2 tbsp Demerara sugar; 1¼ pints/710 ml hot water; 3 lb/1.35 kg granary flour; 4 tbsp oil (I use sunflower); 2 oz/56 g dried yeast, such as Allinson’s; 1 tbsp salt; ½ pint/285 ml hand-hot water; 2 tsp sugar

Preparation info

Makes
three
1 lb loaves

Difficulty
Easy

Appears in

The Claire Macdonald Cookbook

By Claire Macdonald

Published 1997

About

This is the bread we make each day for our guests at Kinloch. Not an elegant bread, but it is my favourite of all breads.

Ingredients

2 oz/56 g dried yeast, such as Allinson’s
½ pint/

Oceania
New Zealand
Kinloch
Vegan
Bread
Winter

Method

Stir the dried yeast into the water and sugar and leave in a warm place until it trebles in volume.

Stir the salt and demerara sugar into the hot water. Leave the flour in a large mixing bowl in a warm place while the yeast grows – the secret of good breadmaking lies in keeping everything warm.

Mix the yeast-and-sugar water into the flour, pour in the salt-and-sugar water, and m