Granary Bread, 1 slice
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- Combine the flours, yeast, salt and sunflower seeds in a large mixing bowl.
- Put the treacle and milk in a saucepan on a low heat and stir together until the treacle has melted, taking care not to let the mixture boil.
- Take the pan off the heat and allow to cool slightly.
- Pour the milk mixture into the dry ingredients and stir with a wooden spoon to combine.
- When the mixture starts to come together, tip out onto a lightly floured surface and knead to a smooth dough.
- Continue to knead for 10-15 minutes until the dough springs back to the touch.
- Place the dough in a lightly greased mixing bowl, then cover with cling film. Leave in a warm place for 50-60 minutes until the dough has almost doubled in size and springs back when pressed.
- Lightly grease a loaf tin.
- Tip the dough onto a lightly floured work surface and gently knead to knock out any air pockets.
- Shape into an oval and put in the loaf tin, then score the top once lengthways.
- Sprinkle with the oats and a dusting of flour. Leave to rest in a warm place for 45 minutes.
- Meanwhile, preheat the oven to 190°C/170°C fan/gas mark 5 and pour freshly boiled water into a roasting tray in the bottom of the oven. This will create steam to help the dough to rise and also creates a crusty exterior.
- Bake the loaf for 45-50 minutes until golden, fragrant and crusty. To check the bread has fully cooked, lift it out of the tin and tap the bottom which should sound hollow.
- Remove the loaf from the tin and leave to cool on a wire rack before slicing.
Nutrients (Per Person) These values are based on the recommended daily intake of a 2000 kCal diet
Energy (kcal) 131.72
Protein 4.19 g
Carbohydrate 23.49 g
Of which sugars 2.46 g
Fat 2.58 g
Of which saturates 0.57 g
Fibre 1.95 g
Sodium 213.92 mg
Source of Thiamin
Source of Selenium
No Saturated Fat
Source of Folate
Source of Manganese