Granary Bread

Makes 1 loaf


> 500g wholegrain seeded bread flour + extra to dust

> 1 7g packet of yeast

> Pinch of salt

> 25 butter/marg

> 330ml warm water

> Oil to grease (I used olive oil as I love the taste)

> Preheat your oven to 50/100 degrees C. I always find my bread rises better in a warm, turned off oven.

> Lightly oil a large bowl. When the oven reaches temperature, turn it off.

> Place the flour, yeast, salt and butter into a large bowl.

> If you're using a stand mixer use the beater to mix the butter into the flour, if you're doing it by hand, rub the butter into the flour.

> Change to a dough hook on your stand mixer, add the water to the flour and mix into a dough. If doing by hand, flour the work surface and then turn the dough out. Knead for 10 minutes until the dough springs back when you stretch it out. *Quick Note*: If you're using a stand mixer, you'll need to add a bit more flour as the dough isn't getting the extra flour it would through kneading by hand, Add it in 1tbsp at a time until you get a good dough, I added about 4tbsp.

> Place the kneaded dough into the oiled bowl and cover with clingfilm.

> Place in the oven to rise for 1 hour.

> Oil a loaf tin in preparation.

> After an hour, lightly flour the work surface and turn your dough out. Knock the air out of it and then shape it into a loaf, Place in the loaf tin and cover with a tea towel.

> Leave to prove for 30 minutes. Preheat the oven to 230 degrees C.

> Once the loaf has proved for 30 minutes place it in the oven to bake for 25-30 minutes, until golden brown and hollow when you tap on it.

> Leave to cool in the loaf tin for 10 minutes then turn it out onto a wire rack to cool completely.