Granary Tare `n Share Party bread

Granary is in fact a trademark owed by Hovis. Unless the flour is made by Hovis it will not be called Granary. The flour is also known as malted flour, malted wheat or malthouse. The brown sugar in this recipe really helps to bring out the flavour of the grain in the flour.
Granary Tare `n Share Party bread
Rating: (0ratings)

Ingredients

  • 350g granary flour (malted flour)
  • 150g strong white flour
  • 10g salt
  • 10g Siúcra rich dark brown sugar
  • 325ml water
  • 10g fresh yeast

Mix together the flours, brown sugar and salt in a bowl. Whisk the yeast into the water. Form a well in the centre of the flour and pour in the water. Bring the ingredients together to form a rough dough. Turn out on to a clean kitchen surface and knead for approximately10 minutes or until the windowpane effect is achieved.

Place the dough into a lightly oiled bowl, cover with a damp tea towel or wrap in cling film and let it prove for one to one and a half hours or until doubled in size.

Turn out the dough a clean kitchen surface and knock back*. Portion the dough into seven even portions, Each portion of dough should be approximately 115g each. Shape each portion of dough into a ball.

To form a wreath, place one portion of dough at the centre of a baking tray and arranging the six remaining portions of dough loosely around the centre piece. Brush the dough with water using a pastry brush. Each portion of dough can then be topped as desired, nuts and seeds work well.

Brushing the dough with water helps the nuts or seeds to stick. Alternatively, a light dusting of flour will work well. Allow the dough to prove for approximately 45 minutes.

Pre-heat the oven to 230°C/425°F/Gas mark 7 and place a baking tray in the bottom to preheat. Place the dough on the baking tray into the oven. Pour a boiling kettle into the tray that has been preheated in the oven to create a blast of steam. Bake for 30 - 35 minutes or until a good crust has formed and the loaf sounds hollow when tapped on the base.

Recipe by Patrick Ryan Of Firehouse Bakery