Granary-Style Loaf

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Granary-Style Loaf

star rating (19) rate this recipe »
Published prior to 2008

This is a bread beloved by the British. We call it "granary-style" loaf because Granary Flour is a proprietary brand sold by a specific company in England. But it's reasonably easy to replicate by the savvy bread baker. Here's our version, close to the English, a full-flavored bread with a hint of sweetness and a bit of crunch.

2 cups lukewarm water
1 to 2 tablespoons barley malt extract
1 cup malted wheat flakes
2 cups King Arthur 100% White Whole Wheat Flour
1 scant tablespoon instant yeast
2 tablespoons melted butter or vegetable oil
2 teaspoons salt
3 to 4 cups King Arthur Unbleached All-Purpose or Unbleached Special Bread Flour*

*You'll use less flour if you use Special instead of all-purpose, due to its higher absorption capacity.

Pour the 2 cups of water into a mixing bowl. Stir in the barley malt, wheat flakes and white wheat flour. Mix in the yeast, and allow this sponge to work for 15 to 20 minutes.

Stir in the butter or oil, salt, and about 2 1/2 cups of the all-purpose or bread flour. Add flour slowly until you have a shaggy mass hat begins to hold together and pull away from the sides of the bowl.

Turn the dough out onto a lightly floured or lightly greased work surface, and knead until it's cohesive. Give it a rest while you clean out and lightly oil your bowl. Continue kneading for several minutes, adding only enough flour (or oil) to keep the dough from sticking to you or the work surface.

Return the dough to the bowl, turning to coat all sides, cover the bowl with a damp towel or plastic wrap, and let the dough rise until it's double din bulk, about 1 1/2 hours. Gently deflate the dough, cut it in half, and shape each half into a log. Place the logs in two lightly greased 8 1/2 x 4 1/2-inch bread pans. Allow the loaves to rise, covered, until they're about three-quarters of the way to doubled.

Bake the bread in a preheated 350°F oven for 35 to 40 minutes, or until an instant-read thermometer inserted into the center of the loaf registers 190°F. Remove the bread from the oven, remove it from the pans, and transfer it to a wire rack to cool. Yield: 2 loaves.


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  • star rating 02/07/2014
  • adam from nyc
  • Hi - I tried making this last night with my panasonic sd-yd250, using 1/2 the ingredient measures; settings were: wholewheat, medium. Used a mix of white bread flour (for the White Whole Wheat Flour) and 7-grain bread flour (for the Unbleached Special Bread Flour). The result was a misshapen lump that barely rose. Any tips on how to do better next time would be appreciated (I'm new to this). Thx. This recipe may be more successful made using the dough cycle of your bread machine. Be sure to test the consistency of the dough by pressing it with your finger. It should be soft and supple - like pressing on your cheek with your index finger. Sounds like you may have had a dry dough that would yield the results you cited. You might also consider a call to our Baker's Hotline (855-371-2253) we're here to help! Irene@KAF
  • star rating 02/05/2014
  • Flibster from Hampton Bays, NY
  • Ordered the Malt Extract & Wheat Flakes on this site and made this for the first time today - and while I love it, the maltiness smell of it doesn't seem to sit right with me - I did use the maximum 2 tablespoons though. Next time I am going to cut that in half. But I must say that this is gonna be on my regular rotation of Breads. Well done KAF!!
  • star rating 07/13/2013
  • Gambles from KAF Community
  • This was my first attempt at whole wheat since I prefer white most of the time. These loaves came out very moist and slightly chewy. I did like the texture from the malted wheat berries. I could easily see why some people doubled the wheat berries. I was hoping for a loaf that was a little sweeter so I tried again and doubled the barley malt extract. I couldn't really tell the difference. It did toast up very well on day 2 with butter and honey. I gave one loaf to a neighbor who shared it with her in-laws. They immediately wanted the recipe so I guess that is a thumbs up.
  • star rating 03/13/2013
  • rplabbe from KAF Community
  • Quite possibly the best bread I have ever made. I've made it twice, now, and both times the recipe has produced a light, flavorful bread that retains its flavor, even 4-5 days after baking! Good crumb and texture I have noted, on both occasions, that the 90 minute interval for the first rise is not sufficient time. However, in the 90-120 minute period, the dough virtually "explodes". The second rise (in the pan) generally crowns over the pan in 50 minutes. Not having barley malt on hand, I've used Lyle's Golden syrup, which is a possible reason for the delay in the rise. No matter, the result is still great flavorful bread that looks like a million bucks! Currently, the King Arthur shop is out of malted wheat. (?) Hope it comes back soon, as I plan on really stocking up! Thanks for the website and for making bread making so much fun! Bob
  • star rating 11/28/2012
  • Jean from Florida
  • I'm from England and baked the British Granary loaf for years. Here is a hint that may be helpful for those who couldn't get it to rise properly. Instead of baking it in bread tins, use the quantity in this recipe to make 12 round bread rolls. After the first rise in your bowl, which may be 1 to 1 1/2 hours, place 12 round balls on a cookie sheet and flatten them with your hand. Let them rise while the oven is heating and then bake for 20 minutes. Perfect every time!
  • star rating 11/03/2012
  • Doulton from KAF Community
  • I used the recipe on the King Arthur Malt Flake package and the only thing I did differently was add King Arthur Bread Improver. The final loaf is thick and no more than 2 inches. I don't understand what happened!
    It could be several things happening, so we'd say give our hotline a call and we can help troubleshoot. MJR @ KAF
  • star rating 09/18/2012
  • peachy463 from KAF Community
  • I ordered all that I needed to make this bread, but was disappointed when I baked it. It was a heavy and coarse, and layed in the stomach like a brick. Not what I was expecting at all. It flattened out when baked and the top was not the least bit crusty, which I love.
    Hmm, I'm wondering if it rose too long and sank back down, causing the denseness. Call the hotline if you want to troubleshoot further. MJR @ KAF
  • star rating 06/16/2012
  • brendaharamis from KAF Community
  • This makes an absolutely lovely bread. Love the flavor! I have to admit, however, that I had a "duh" moment: there's a recipe for this bread on the back of the KA Malted Wheat Flakes bag albeit just a little different than this one. In any event, this recipe along with the Malted Wheat Bread recipe is a "keeper"!
  • star rating 01/03/2012
  • jgray37000 from KAF Community
  • This is SO close to what we loved in England. Thanks! Any chance you could print a modified recipe that I could bake in my Zo? (Two loaves is too much for us. I have to freeze one.)
    You may make a 1/2 recipe in your bread machine on the wheat cycle. ~Amy
  • star rating 12/29/2011
  • erinhibshman from KAF Community
  • Such a wonderful loaf of bread! I followed the directions on the back of the malted flakes I ordered from King Arthur, and I really didn't know what to expect. I was worried it would be "too crunchy" for my family, but 3 of us ate half of one loaf with dinner tonight, so I would say this was a winner! The barley malt syrup adds such a rounded sweetness to the bread. I will definitely be making this again, especially with a nice bowl of hot soup for winter!!
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