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Granary Bread Recipe
|Fresh yeast||1 Ounce (Compressed)|
|Malt extract||1 Ounce|
|Warm water||1⁄2 Pint|
|Granary flour||2 Pound (8 Cups)|
|Corn oil||1 1⁄2 Tablespoon|
Serving size: Complete recipe
Calories 3269 Calories from Fat 375
% Daily Value*
Total Fat 42 g64.8%
Saturated Fat 1.9 g9.4%
Trans Fat 0.1 g
Cholesterol 0 mg
Sodium 5837.9 mg243.2%
Total Carbohydrates 591 g196.9%
Dietary Fiber 53.1 g212.4%
Sugars 31.3 g
Protein 136 g271.6%
Vitamin A 0.01% Vitamin C 0.28%
Calcium 1.8% Iron 5.5%
*Based on a 2000 Calorie diet
Place flour and salt in a warmed bowl and make a well in the centre.
Pour in the yeast mixture, oil and remaining water.
Work the ingredients together to form a firm smooth dough.
Turn onto a floured surface and knead for 8-10 minutes.
Place in a clean bowl and cover with a damp cloth.
Leave in a warm place for I-1 1/2 hours until doubled in size.
Turn onto a floured surface and knead for 5 minutes.
Divide the dough in half and roll each piece into a smooth ball.
Place on a greased baking sheet.
Put inside an oiled polythene (plastic) bag and leave in a warm place for 45 minutes.
Remove from the bag.
Bake in a hot oven, 450°F, Gas Mark 8 for 10 minutes.
Reduce temperature to moderately hot, 400°F, Gas Mark 6 and bake for 30-35 minutes.
Turn onto a wire rack to cool.