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Everyday Granary loaf

This is the bread I make most often using Organic Malted brown flour with added seeds. Delicious fresh in sandwiches and good as toast too.

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1 1/2 lbs malted brown flour

4oz strong white flour

1 tsp salt

2tsp fast quick yeast

2tbsp vegetable oil

approx 3/4 pt warm water


Put all the dry ingredients in a mixer with a dough hook.  Start the mixer, add the oil, then enough water gradually until the dough is well mixed and leaves the side of the bowl clean.  Mix for a further 4/5 mins.  Cover the bowl (I use a shower cap!) and leave til doubled in size.  Knock back and mix briefly then shape as desired and put on tray or in tin.  Leave til well risen and bake 200c for approx 30 - 40 mins depending on the size.  Test by knocking base and if it sounds hollow, it's baked.  Turn onto wire rack and cool.  Freezes well.

Added by: Patricia Howard

Tags: Bread Malt

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