Granary Bread
This bread makes use of malted wheat grain flour and sourdough starter.
Makes enough for: 1 loaf bread
Ingredients
- 175 g fed sourdough starter
- 350 g granary flour, plus extra for dusting
- 12 g salt
- 40 mls olive oil
- 110 mls tepid water
Method
- 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