Traditional recipes

Granary wholemeal bread recipe

Granary wholemeal bread recipe

  • Recipes
  • Dish type
  • Bread
  • Brown bread
  • Wholemeal bread

A tasty seeded brown bread made in the bread machine. This recipe needs to be precisely measured to ensure a good result.

Warwickshire, England, UK

7 people made this

IngredientsMakes: 8 small rolls

  • For starter
  • 100g strong white bread flour
  • 100g wholemeal seed and grain bread flour (Allinson's® is best)
  • 50g granary bread flour
  • 1/2 teaspoon dried yeast
  • 200ml warm water
  • 1 teaspoon sugar (optional, but makes a thicker crust)
  • 1 pinch salt
  • For dough
  • 100g strong white flour
  • 100g wholemeal seed and grain bread flour
  • 50g granary bread flour
  • 120ml warm water
  • 1 teaspoon salt
  • 1 teaspoon sunflower seeds or rolled oats

MethodPrep:1day ›Cook:20min ›Extra time:1day rising › Ready in:2days20min

  1. Add all the starter ingredients to a large bowl and stir until well combined. Cover bowl with cling film and leave in a warm place overnight.
  2. Add the rest of dough ingredients to the bowl with the starter, except for sunflower seeds or oats, and mix until loosely combined.
  3. Empty the bowl carefully into a bread machine bowl and put on dough setting.
  4. When dough cycle is complete, remove from bread maker and knead with wholemeal flour until just tacky to touch.
  5. Cut dough ball into half, then cut each half into 4 to make 8 bread rolls. Place on baking tray.
  6. Lightly moisten the tops with water (pastry brush or spray bottle is ideal) and sprinkle sunflower seeds or rolled oats over the tops.
  7. Cover tray with clean damp tea towel and leave in a warm place until nearly doubled in size. This will take at least 1 hour.
  8. Preheat the oven to 210 C / Gas 6 1/2.
  9. Bake in the preheated oven until golden on top, 15 to 20 minutes.


You can chill the dough in the fridge for up to 1 day if not using right away.

Serving suggestion

Best eaten warm and fresh from the oven, spread with butter. Bread needs to be eaten by the day after baking as otherwise it will go stale quickly. It never lasts that long in my house though :)

See it on my blog

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Reviews & ratingsAverage global rating:(3)

Reviews in English (3)

Hi im new to all this bread making machines thing, the recipe above looks great, but i dont understan the 2 lists? for starter and for dough, is this 2 seperate ways to make the bread or are they combined in the breadmaker?... thanks-11 Sep 2017

Hello Lois, I love this recipe of yours and use it frequently. I use 3 Tblspns milk with the water complement as I don't have milk powder here. Sometimes, I also add orange peel to enhance the flavour. Thank you so much. Briona-07 May 2016

Leave the pinch of salt of the starter - it will just slow down your yeast-20 Dec 2014

English Granary Bread

Makes 4 loaves, slightly less than one pound pound each. Can easily be doubled or halved (store and use extra dough in the fridge for up to 10 days)

1 tablespoon granulated yeast (or one packet)

1 tablespoon coarse salt (recipes tested with Morton’s Kosher)

5 cups unbleached all-purpose flour

cornmeal or parchment for the pizza peel

Cornstarch wash (blend 1/2 teaspoon cornstarch with a small amount of water using a fork add 1/2 cup water and microwave or simmer till mixture appears glassy)

1 tablespoon cracked wheat, for sprinkling [optional]

Mix, store, and shape the dough according to the Master Recipe Instructions, but include the malt powder with the water, yeast and salt, then add all the flours and malted wheat flakes. If you want a more open hole structure, consider the longer rest after shaping.

Place a metal broiler tray (no glass) near the bottom of the oven, and a baking stone near the center– and preheat to 400 degrees (about 20 to 30 minutes). Just before the loaf goes into the oven, brush with cornstarch wash and sprinkle with the cracked wheat if you’re using it. Slash a cross or tic-tac-toe pattern into the top. Slide the dough onto the pizza stone, pour 1 cup hot tap water into the broiler tray, and bake for about 35 minutes. Smaller or larger loaves will require adjustments in baking times (see Zoe’s post on making a 2 pound loaf here).

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Granary Sourdough (airing cupboard fermentation)

My first attempt at this recipe used just Light Malthouse flour, which made delicious bread, but with such a strong flavour that it overpowered everything it accompanied. I've added in wholemeal flour to make it a bit mellower and a little rice flour to help give a drier crumb. If you don't have rice flour, just use wholemeal flour instead. I've been making this for a few weeks now and this is my current favourite: a soft, open crumb and a big flavour, but not overpowering. It works well either toasted with jam or for savoury sandwiches. The airing cupboard gives the doughs a narrow temperature range, draught free: I prefer this to the kitchen worktop.

Like this? Share it with your friends.

Granary Sourdough
Batch: two loaves, 1800g

Basic Dough Ingredients
SM Organic Light Malthouse Flour 674g
SM Stoneground Wholemeal Flour (HB) 265g
SM Organic Brown Rice Flour 49g
Water 760g
Leaven 155g
Salt 20g

Leaven Ingredients
SM Stoneground Wholemeal Flour (HB) 62g
Water 62g
Starter 31g

Important Note
Weigh out the water and the wholemeal flour for the basic dough, we will take what's required for the leaven from this.

Day 1
0715&mdashprepared the leaven, this time using 100% wholemeal flour. Refreshed the starter. Left the starter on the worktop and the leaven in the airing cupboard.
1335&mdashautolyse the flours and water, placed in the airing cupboard.
1350&mdashspread over the leaven, mixed thoroughly and placed in the airing cupboard.
1420&mdashsprinkled over the salt and mixed thoroughly, returned to airing cupboard.
1440&mdashstretch and fold for around 2 minutes, returned to airing cupboard.
1500&mdashstretch and fold, returned to airing cupboard.
1515&mdashstretch and fold, returned to airing cupboard.
1530&mdashdough temperature 25.4oC, windowpane test nearly there. Stretch and fold, returned to airing cupboard.
1600&mdashwindowpane passes. Stretch and fold and return to airing cupboard for remainder of bulk fermentation. Boiler now on so dough will get warmer.
1730&mdash dough temperature 27.0oC and it looks ready. Ending bulk fermentation.
1750&mdashshaped (very badly!) and placed in baskets dusted with brown rice flour.
1810&mdashplaced in the fridge for overnight proofing.

Day 2
0745&mdashturned on the fan oven to its highest setting and placed tin lids in
0755&mdashtook the loaves out of the fridge. There's still some evidence of the awful hash I'd made of shaping. Dusted the bottoms with brown rice flour and turned out onto trays. Dusted off the excess flour and then lighted sifted over more brown rice flour, scored down the middle.
0800&mdashone at a time, I removed a tin lid from the oven, placed it over the loaf and then slid it in the oven.
0830&mdashremoved the lids, swapped the loaves top to bottom and front to back.
0845&mdashrotated tins front to back.
0900&mdashplaced on cooling rack.

Granary Bread!

I adore baking bread at home, my favourite smell is freshly baked bread, especially when I can eat it. This recipe is super easy to make, and now that my house has a working oven again I can bake bread all of the time – I much prefer to bake it myself than buy it at the shop because of all the additives they put in their bread to make it last longer!

You can easily mess around with the recipe slightly and use all granary flour, all wholemeal flour, a seeded flour, or even white flour – just as long as the weight is the same! I usually do a mix in mine as I like the flavour, and I find it lighter when there is some strong white bread flour inside it.

I use a 1lb loaf tin for this recipe

– 500g strong bread flour (I used 300g granary + 200g white)
– 7g fast action dried yeast
– 1 tsp salt
– 2 tbsp olive oil
– 1 tbsp honey
– 300ml warm water

1) Put the flours into a bowl with the yeast on one side and salt on the other

2) Pour the olive oil and honey into the warm water and mix – then pour into the flour mixture and combine until it forms a sticky bread dough – once this has been formed you should knead it for 8-10 minutes (or 5-6 minutes if using a machine) just so long as its smooth and springing back when touched

3) Put the dough into an oiled loaf tin and leave to rise till it has doubled in size – usually takes about 1 hour but can take longer in colder weather – don’t force it too rise by putting it next to a hot heat source or in the sun as this will cause it too rise too quickly and it won’t bake properly. When rising the dough should be covered loosely with a food bag or cling film so its airtight.

4) Heat the oven too 200C/180C Fan/gas 6 – Once the dough has risen and the tin is basically full – bake in the oven for 30-35 minutes until it is browned nicely on top and when you tap it on the bottom it sounds hollow.

5) Leave too cool then enjoy!

Baking bread can require patience, but honestly it is worth it in the end!

You can bake the bread without a tin and do it freeform but I like this particular bread in a loaf shape as I use it for my toast in the morning with a dash of homemade jam

Best Recipes

Mixed Grain/Wholemeal/Granary Loaf

Hello everybody, I hope you&rsquore having an amazing day today. Today, I&rsquom gonna show you how to make a special dish, mixed grain/wholemeal/granary loaf. One of my favorites food recipes. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.

Mixed Grain/Wholemeal/Granary Loaf is one of the most favored of current trending meals on earth. It&rsquos simple, it is fast, it tastes yummy. It is appreciated by millions daily. They are fine and they look wonderful. Mixed Grain/Wholemeal/Granary Loaf is something that I&rsquove loved my entire life.

Usually use strong your wholemeal flour which produces a perfect loaf every time. Allisons country grain arrived instead of strong bread flour. Granary bread recipe - with mixed seeds.. Granary flour contains various ingredients, including malted flour, wheat flakes and even caramelised sugar - which is probably why it tastes so good!.

To begin with this recipe, we have to prepare a few ingredients. You can have mixed grain/wholemeal/granary loaf using 6 ingredients and 8 steps. Here is how you cook that.

The ingredients needed to make Mixed Grain/Wholemeal/Granary Loaf:
  1. Get 11 fld oz tepid water
  2. Take 10 grms salt
  3. Take 50 gms softened butter ir margarine
  4. Make ready 400 gms MultiGrain or Wholemeal Bread Flour (Alisons) or Hovis
  5. Make ready 100 gms white Bread Flour
  6. Make ready 9 gms fast acting dry yeast

Granary bread is bread made using flaked malted wheat grains malt, trademarked to Hovis it is made from white or brown flour. So Granary Bread is bread made from mainly white flour mixed with a proportion of wholemeal flour, malt powder and malted grains. I understand from the various sources on the net that bread made from Granary flour has a distinctive "malty" and nutty taste, and is slightly lighter than bread made with whole-meal flour. Granary-Style Bread is a classic English brown bread made with a mixture of whole wheat and white flours, with cracked grains of malted barley and wheat.

Steps to make Mixed Grain/Wholemeal/Granary Loaf:
  1. You can do this bit by hand, food mixer with dough hook or bread making machine. Have tried all.
  2. Put all the ingredients into your bowl for your chosen method in the order listed above ensuring the yeast doesn't touch the salt.
  3. By hand or mixer. Mix together until a soft dough begins to form, about 5mins. Then knead on a lightly floured board for 5mins. If using a bread maker choose the dough program and allow to run for 15mins only. Don't forget to remove the paddle when finished.
  4. Turn dough onto lightly floured work top and knead for 5mins. Shape and place in an oiled 2lb loaf tin. Leave to rise for 1 hour.
  5. Place dough in a clean floured bowl and cover with cling film. Leave to rise for an hour.
  6. Preheat oven on 220°fan.
  7. Put in middle of oven for 35mins. When cooked remove from tin and cool on cooling rack. This is toasted Granary.
  8. I have made a larger loaf by mixing 1.5 times ingredients and using a 4lb loaf tin. The pictures shows how much bigger this was compared to 2lb loaf tin.

I understand from the various sources on the net that bread made from Granary flour has a distinctive "malty" and nutty taste, and is slightly lighter than bread made with whole-meal flour. Granary-Style Bread is a classic English brown bread made with a mixture of whole wheat and white flours, with cracked grains of malted barley and wheat. Since malted barley grains are nearly impossible to find in the US, we use barley malt powder and malted wheat flakes. In a large bowl mix together the flour salt, butter and yeast. Stir in the water and mix into a soft dough.

So that&rsquos going to wrap this up for this special food mixed grain/wholemeal/granary loaf recipe. Thanks so much for reading. I am sure you will make this at home. There is gonna be more interesting food at home recipes coming up. Don&rsquot forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!

Granary Bread Recipe For Bread Machine

Ok, posting this for a friend on another (non-cooking) forum:

"Bread making question for anyone who uses a breadmaker and has made a granary loaf in it.

Any thoughts on what cycle should I use, wholemeal or a white bread cycle?

The recipe book that came with mine is a bit limited (basic loaf, french bread, wholemeal, then a couple on quick breads) and I can't find a breadmaker recipe that gives me a clue as to what cycle to use.

The nearest I've got is a recipe on the Kenwood site, but that just refers to cycle 3, which means nothing to me because I don't have a Kenwood. Cycle 3 on my machine is for wholemeal bread.

The flour is finely ground like white flour, but has the malty grains in it, so I'm guessing a basic loaf recipe would be close enough, but I'm just not sure."

She has an Andrew James model AJ000365.

I don't have a breadmaker, have never made a granary loaf, so the only help I could offer was to ask here.

Granary ® Wholemeal

Granary ® is not just a type of bread. The ® is there for a reason. It’s a brand and registered trademark of Hovis ® . So if it’s not Hovis ® it’s not Granary ® . The Benedictine Monks of Burton Abbey discovered that slowly toasting wheat flakes used in their brewing process offered a distinctive malty taste, which is what gives our loaf its unique flavour today


  • Low Fat
  • Low Sugar
  • High in Fibre
  • Source of Protein
  • Source of Vitamin B1
  • Naturally rich in wholegrains


Wholemeal Flour (Wheat), Water, Original Granary Blend (Granary Malted Wheat Flakes (9%), Toasted Wheat, Toasted Rye), Wheat Protein, Granulated Sugar, Yeast, Soya Flour, Salt, Wheat Flour (with added Calcium, Iron, Niacin, Thiamin), Barley Flour, Caramelised Sugar, Emulsifiers: E471, E472e, E481 Vegetable Oil (Palm, Rapeseed), Preservative: E282, Barley Fibre, Flour Treatment Agent: Ascorbic Acid.

“Hovis” Granary Bread Loaf

Serves 2 x 1lb (450g) loaves or 10 x mini loaves or 1 x 1lb (450g) loaf and 5 x mini loaves
Prep time 1 hour, 45 minutes
Cook time 20 minutes
Total time 2 hours, 5 minutes
Allergy Wheat
Dietary Vegetarian
Meal type Bread, Side Dish, Snack
Misc Child Friendly, Freezable, Serve Cold
Occasion Barbecue, Birthday Party, Casual Party, Christmas, Easter, Halloween
Region British
By author Karen Burns-Booth

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