Granary Bread Recipe

25 g/1 oz fresh yeast or 40 ml dried yeast
5 ml/1 tsp honey
450 ml/2 cups warm water

350 g/12 oz/3 cups granary flour

350 g/12 oz/3 cups wholemeal (wholewheat) flour
15 ml/1 tbsp salt
15 g/1 tbsp butter or margarine

Method:

Blend the yeast with the honey and a little of the warm water and leave in a warm place for about 20 minutes until frothy. Mix the flours and salt and rub in the butter or margarine. Blend in the yeast mixture and enough of the warm water to make a smooth dough. Knead on a lightly floured surface until smooth and no longer sticky. Place in an oiled bowl, cover with oiled clingfilm (plastic wrap) and leave in a warm place for about 1 hour until doubled in size.

Knead again and shape into two greased 900 g/2 lb loaf tins (pans). Cover with oiled clingfilm and leave to rise until the dough reaches to the top of the tins. Bake in a preheated oven at 220°C/ 425°F/gas mark 7 for 25 minutes until golden brown and hollow-sounding when tapped on the base.