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Granary bread

magimix, cook expert, cooking food processor, recipe, granary bread

Preparation : 15 min Resting : 1 hr 30 min
Cooking : 20 min Equipment :
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for 1 loaf :
250 g granary bread or malt flour
250 g white bread flour
10 g salt
10 g caster sugar
1 sachet easy blend yeast (7g)
300 ml water
4 tablespoons mixed seeds
egg yolk, beaten
1Put all of the ingredients (except seeds and egg yolk) into the metal bowl. Start the BREAD/BRIOCHE programme. If the ingredients are not well combined, restart the programme by pressing Auto.
2When the cycle finishes, and all the ingredients are combined, place the dough in a lightly oiled bowl to rest; cover with a clean damp cloth or oiled clingfilm. When the dough has roughly doubled in size (about 45 minutes), turn it out onto a floured work surface and add half of the seeds. Lightly knead* the dough to ensure the seeds are evenly distributed. Do not overwork the dough or it will become heavy.
3Lightly oil a loaf pan or baking tray. Shape* the dough into a loaf and place in the loaf pan or on the baking tray. Lightly brush the top of the loaf with beaten egg and scatter with the remaining seeds.Set aside in a warm place until the dough has doubled in size (about 45 minutes).
4Preheat the oven to 250°C (240°C fan, gas mark 9). Put the loaf into the hot oven and immediately lower the temperature to 220°C (210°C fan, gas mark 6). Bake for about 20 minutes or until the top is golden brown and the bottom sounds hollow when tapped. Remove from the oven and set aside on a rack to cool.
© photographs Sandra Mahut
© Hachette Livre (Marabout) 2016

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