Granary Bread | Sourdough Starter Recipe

Head straight on to the recipe for Granary Bread ♥

The only brand of granary flour I have been able to find is from Hovis. This British company was started in 1886 by Richard ‘Stoney’ Smith, a miller from Macclesfield Cheshire. The wheat is malted and this adds the most amazing flavour to the bread once baked. Anyone visiting from the UK is more than welcome to bring me a kilogram of this flour as a gift. I made several loaves of this granary bread to enjoy with my homemade jam.

Granary Bread With Strawberry And Lavender Jam

I have been flattened by the heat. Normally I am quite used to the fact that February is heat wave month. But this year, someone got it very wrong and our heat wave started in December. I have coped quite well in my opinion, walking in the morning before it is too hot, and going about my gym routine at a slow but steady pace in the afternoons. I have spent a lot of time cooling off in the pool and my swimming costume has become the most worn item in my wardrobe. But on Monday it was just too much. By 8am I was hot and bothered. I turned the fan on next to my desk and wet my dress! This is the first summer I have worn a dress in years but anything more than that is just too stifling. At noon I succumbed to the heat and started making plans to leave the office. Our delivery truck arrived shortly after lunch and as soon as I had done my work I went home. It was humid and I felt wiped out by the heat. I wallowed in the water, searching out the cool spots and eventually when Dave got home we sat in the water having our evening tipple. What do you do to cool down in summer?

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3.58 from 14 votes

Recipe For Granary Bread

This bread makes use of malted wheat grain flour and sourdough starter.
Recipe Category: Bread
All Rights Reserved: an original recipe from Lavender and Lime


  • 175 g fed sourdough starter
  • 350 g granary flour, plus extra for dusting
  • 12 g salt
  • 40 mls olive oil
  • 110 mls tepid water


  • Place all of the ingredients into a bowl
  • Mix by hand until a dough forms
  • Turn out onto a lightly floured surface
  • Knead for 10 minutes
  • Place into a bowl and cover
  • Place the bowl into the fridge overnight
  • Remove the bowl from the fridge and leave the dough to prove until doubled in size
  • Turn out onto a lightly floured surface and gently knock back
  • Roll into a thick sausage shape
  • Spray a loaf tin and place the dough in the tin, seam side down
  • Cover and leave to prove until doubled in size
  • Preheat the oven to 180° Celsius
  • Bake for 40 minutes
  • Turn out onto a wire rack
  • Leave to cool completely before cutting
Granary Bread

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What I blogged February 4:

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