Granary Bread

Preparation info

  • Difficulty


  • Makes


    small loaves

Appears in

Shaun Hill's Cookery Book

Shaun Hill's Cookery Book

By Shaun Hill

Published 1990

  • About

If you are a novice bread-maker, I would begin with a brown bread. It is less temperamental, more sympathetic to inexperience. Don’t worry if your dough doesn’t rise as quickly as expected. Be patient for an hour, perhaps the room is colder than you thought.

Granary flour makes better bread than rolls. Shape the dough into baguettes for a crisp crust and soft inside, a bread that will still look attractive, served warm, with a meal.

Presumably you may substitute dried yeast for fresh if you follow the instructions on the packet, although I have never produced as good bread with it. Use an organically grown flour, it tastes better. And lastly, ignore any additives or enhancers you may find. I have never needed vitamin C to make dough rise. Neither will you.

This recipe makes a batch often small loaves, each one enough for a good portion. Should you need less, the remainder freezes very well.


  • 1 tablespoon honey
  • pints (750 ml) milk
  • 2 oz (50 g) fresh yeast
  • 3 lb (1.3 kg) granary flour
  • 3 eggs
  • 1 level tablespoon salt
  • 6 oz (175 g) unsalted butter, melted


  1. Dissolve the honey in 5 fl oz (150 ml) of the milk, heated to lukewarm. Add the yeast and mix thoroughly. Leave this to stand in a warm place for 15 minutes by which time it should start to bubble.
  2. Mix the flour, eggs, salt and melted butter together in a large bowl. Add the yeasty milk and the remaining milk, and mix to a dough.
  3. Knead the dough for 10 minutes, then leave to prove until double in size. This will probably take an hour but could take only 30 minutes on a summer’s day or 2 hours on a cold winter’s evening. The dough should be covered with cling film.
  4. Preheat the oven to 450°F (230°C) Gas 8. Knock back the dough by lifting from the bowl and kneading for a few seconds. Shape into cigar-like loaves 9 × 2 in (23 × 5 cm).
  5. Lay these loaves on a greased baking tray and leave to prove, covered loosely with cling film again. When they have doubled in volume they are ready to bake. This should take 30 minutes.
  6. Bake the loaves in the preheated oven for about 20 minutes or until brown. Take the loaves off the trays or the bases will continue to cook and become hard.