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Granary Bread Recipe  Veg   CD CBF  65mins plus proving

Makes 2 loaves     Cold  Vegetarian  Vegan  Savoury Bread    Baked Fayre   Dairy Free  Eggless



25g/1 oz. Fresh Yeast

1Kg/2lb. Granary Flour

1 tbsp salt

25g/1 oz Malt Extract

1 tbsp Corn Oil

300ml/5fl.oz. Warm Water




1. Cream the yeast with the malt extract and 4 tablespoons of the water. Place flour and salt in a warmed bowl and make a well in the centre. Pour in the yeast mixture, oil and remaining water. and mix the ingredients together to form a firm smooth dough.


2. 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 1-1 1/2 hours until doubled in size.


3. 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. Cover with oiled clingfilm and leave in a warm place for 45 minutes to prove. Preheat the oven to 230C, 450F, gas mark 8.


4. Remove the dough from the bag and bake for 10 minutes. Reduce temperature to 200C, 400F, Gas mark 6 and bake for a further 30-35 minutes. Turn onto a wire rack to cool.


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Key techniques required to make cake recipes

Bake - To cook in an enclosed oven

Beat To introduce air into a mixture using a utensil such as a wooden spoon, fork or whisk, in order to achieve a lighter texture.

Cream - to - The process where sugar and softened butter are beaten together with a wooden spoon, until the mixture is light, pale and well blended. This process may also be carried out with a hand held mixer or in a food processor.

Rub in -  The incorporation of fat into flour.  Butter is cubed then gently rubbed between the thumb and forefinger, lifting the mixing at the same time, until the fat is fully incorporated and the mixture resembles breadcrumbs.

Main equipment required to make this recipe


Mixing Bowl

Wooden Spoon

Wire Rack


Tips, Options and Substitutions



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