Basic granary bread dough (for rolls or a large loaf)

Need a lacto ovo vegetarian bread? Basic granary bread dough (for rolls or a large loaf) could be an awesome recipe to try. This recipe serves 12 and costs 13 cents per serving. One serving contains 162 calories, 5g of protein, and 2g of fat. Head to the store and pick up milk, olive oil, salt, and a few other things to make it today. This recipe from BBC Good Food has 105 fans. From preparation to the plate, this recipe takes roughly 35 minutes. With a spoonacular score of 53%, this dish is solid. Similar recipes include Extra Large White Loaf Bread, Basic Meringues With Variations or a Large Pavlova, and Basic Banana Loaf.

Servings: 12

Preparation duration: 15 minutes

Cooking duration: 20 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Mix the flours and salt together in a large bowl, then stir in the sugar and yeast. Make a well in the centre of the flour and pour in the warm milk, beaten egg, olive oil and enough of the water to form a soft, wet dough. On a lightly floured surface, knead dough for 10 mins until smooth. Put the dough in a lightly oiled bowl, cover with oiled cling film, then leave to rise in a warm place until doubled in size. The dough is now ready to be shaped. To make 12 rolls, divide the dough into 12 pieces and shape into rolls. Lightly flour 3 baking sheets. Place the rolls onto the sheets and cover loosely with oiled cling film. Set aside in a warm place for 30 mins or until they have doubled in size. Heat oven to 200C/fan 180C/gas 6. Brush the bread with beaten egg and sprinkle with sesame and poppy seeds. Bake for 15-20 mins until deep golden brown and well risen. To make a flowerpot loaf, leave the dough to rise for about 1 hour, or until doubled in size. Soak one large or eight small terracotta flowerpots in cold water for about 30 mins. Dry thoroughly, then brush the inside of the pots with oil and line with parchment paper. Shape dough into a smooth round with a roughly pointed shape at one end so it half-fills the pot. Leave until doubled in size. Heat oven to 190C/fan 170C/gas 5. Brush the top of the loaf with beaten egg, sprinkle with poppy or sesame seeds and bake for 45-50 mins (15-20 mins for small loaves) until golden. Let it sit for 5-10 mins, then take out of the pot and leave to cool on a wire rack.

 

Step by step:

1. Mix the flours and salt together in a large bowl, then stir in the sugar and yeast. Make a well in the centre of the flour and pour in the warm milk, beaten egg, olive oil and enough of the water to form a soft, wet dough.

2. On a lightly floured surface, knead dough for 10 mins until smooth.

3. Put the dough in a lightly oiled bowl, cover with oiled cling film, then leave to rise in a warm place until doubled in size. The dough is now ready to be shaped.

4. To make 12 rolls, divide the dough into 12 pieces and shape into rolls. Lightly flour 3 baking sheets.

5. Place the rolls onto the sheets and cover loosely with oiled cling film. Set aside in a warm place for 30 mins or until they have doubled in size.

6. Heat oven to 200C/fan 180C/gas

7. Brush the bread with beaten egg and sprinkle with sesame and poppy seeds.

8. Bake for 15-20 mins until deep golden brown and well risen.

9. To make a flowerpot loaf, leave the dough to rise for about 1 hour, or until doubled in size. Soak one large or eight small terracotta flowerpots in cold water for about 30 mins. Dry thoroughly, then brush the inside of the pots with oil and line with parchment paper. Shape dough into a smooth round with a roughly pointed shape at one end so it half-fills the pot. Leave until doubled in size.

10. Heat oven to 190C/fan 170C/gas

11. Brush the top of the loaf with beaten egg, sprinkle with poppy or sesame seeds and bake for 45-50 mins (15-20 mins for small loaves) until golden.

12. Let it sit for 5-10 mins, then take out of the pot and leave to cool on a wire rack.

Nutrition Information:

covered percent of daily need