Basic granary bread dough (for rolls or a large loaf)

Nothing beats homemade bread straight from the oven – ready in just 35 minutes

Preparation and cooking time
- Prep:15 mins
- Cook:15 mins – 20 mins
- Plus rising time
Easy
Makes 12 rolls or one large loaf

Freezable (Both the uncooked dough and bread is freezeable)

Nutrition: per serving
Highlight	Nutrient	Unit
	kcal	232
	fat	4g
	saturates	0g
	carbs	42g
	sugars	3g
	fibre	3g
	protein	9g
low in	salt	0.7g

Ingredients

225g strong white flour
225g malted granary bread flour
1 tsp salt
1 tsp caster sugar
7g sachet easy-blend yeast
150ml warm milk
1 egg, beaten
1 tbsp olive oil
100-150ml warm water

Method

STEP 1
Mix the flours and salt together in a large bowl, then stir in the sugar and yeast. Make a well in the centre of the flour and pour in the warm milk, beaten egg, olive oil and enough of the water to form a soft, wet dough.
STEP 2
On a lightly floured surface, knead dough for 10 mins until smooth. Put the dough in a lightly oiled bowl, cover with oiled cling film, then leave to rise in a warm place until doubled in size. The dough is now ready to be shaped.
STEP 3
To make 12 rolls, divide the dough into 12 pieces and shape into rolls. Lightly flour 3 baking sheets. Place the rolls onto the sheets and cover loosely with oiled cling film. Set aside in a warm place for 30 mins or until they have doubled in size.
STEP 4
Heat oven to 200C/fan 180C/gas 6. Brush the bread with beaten egg and sprinkle with sesame and poppy seeds. Bake for 15-20 mins until deep golden brown and well risen.
STEP 5
To make a flowerpot loaf, leave the dough to rise for about 1 hour, or until doubled in size. Soak one large or eight small terracotta flowerpots in cold water for about 30 mins. Dry thoroughly, then brush the inside of the pots with oil and line with parchment paper. Shape dough into a smooth round with a roughly pointed shape at one end so it half-fills the pot. Leave until doubled in size.
STEP 6
Heat oven to 190C/fan 170C/gas 5. Brush the top of the loaf with beaten egg, sprinkle with poppy or sesame seeds and bake for 45-50 mins (15-20 mins for small loaves) until golden. Let it sit for 5-10 mins, then take out of the pot and leave to cool on a wire rack.