The perfect bread toasted with melted butter and marmalade or served warm in hunks with homemade soup or pate.
Preheat oven to 230C
Granary Cob
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- Yield
- 750g Bread loaf
Ingredients
- 450g Granary Flour
- 10ml Salt
- 15g Fresh Yeast
- 300ml mixed Water and Milk
- Topping: 30ml Water, 4ml Salt, Wheat flakes
Instructions
- Sieve the flour and salt, make a well in the center and place in a low oven to warm the flour
- Blend the yeast and water and add to the warmed flour and mix to a dough
- knead the dough until smooth and elastic - a good 10 minutes of hard work!
- Place in an oiled bowl, covered and somewhere warm, to rest for 75 minutes
- Turn out on the risen dough and knead again. Roll into a ball, place on a greased and floured baking sheet and cover with overturned bowl to 'prove' for 30-45 minutes, again, somewhere warm
- Before baking brush the top with the water and salt mix and sprinkle on the wheat flakes.
- Place in the preheated hot oven for 15 minutes before turning the heat down to 200c for a further 20 minutes. To check if its ready tap the back of the loaf and if it sounds hollow its done. Cool on a wire wrack thoroughly before trying!
- Recipe Type : The Bread Basket
- Ingredient : granary flour, Wheat Flour, yeast
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