Granary Loaf

Name: Granary Loaf
Cuisine: Irish
Ingredients: light olive oil, for greasing; kibbled wheat; 150 g tepid water plus approx. 225 g tepid water; 150 g tepid water plus approx. 225 g tepid water; 2 tablespoons extra virgin olive oil; 1–2 teaspoons treacle; 560 g granary flour (or 450 g granary flour plus 110 g strong white flour); 560 g granary flour (or 450 g granary flour plus 110 g strong white flour); 20 g fresh yeast; 11 g teaspoon salt; 560 g granary flour (or 450 g granary flour plus 110 g strong white flour)

Preparation info

Makes
1
Large

Difficulty
Easy

Appears in

The New Ballymaloe Bread Book

By Darina Allen

Published 2023

About

Granary flour is a mixture of malted wheat and rye, with some whole wheat kernels. Some people find the malt flavour rather strong, so you can mix some plain or strong white flour with the granary flour. Homemade granary bread stays fresh and moist for an unusually long time.

Ingredients

560 g granary flour (or 450 g granary flour plus 110 g

Europe
Ireland
Bread
Vegan

Method

Mix the flour(s) with the salt in a large, wide bowl.

Mix the yeast with 150ml of tepid water along with the extra virgin olive oil and treacle. Leave in a warm place for about 5 minutes for the yeast to become active. It should be creamy and slightly frothy on top.

Add this to the flour and mix to a dough with the remaining 225ml water – it will be very pliable. Knead for 8–10