Granary flour is a proprietary product from an English company called Hovis, not available in US stores. The formula in the bread I've made here is an attempt to recreate the multi-grain combination in the Hovis flour.
The mixture of the grains creates a very slightly sweet and malty flavor in the bread. The dark pieces that you see in these slices are the malted wheat flakes, which I ordered from King Arthur Flour. To create the flakes, wheat is allowed to sprout to sweeten it, and then it is dried and flattened. They look and behave a lot like rolled oats.
When this bread is baking, your house will be filled with a wonderful cinnamon-y cardamom-y aroma. In fact, if you're trying to sell your house, I recommend having a loaf of this bread in the oven.
This bread is wonderful sliced with butter. It's not too strong in flavor, and has some texture and crunch from the wheat flakes. It also makes delicious French toast. There is only a hint of sweetness in this bread, so it also balances well with flavorful cheeses and charcuterie.
This month, the #BreadBakers are baking breads with natural sweeteners, the theme chosen by this month's host, Mayuri of the wonderful blog, Mayuri's Jikoni. Along with the naturally sweetened wheat flakes, I also added barley malt syrup, a natural sweetener that is about as half as sweet as honey or sugar.
After the recipe, check out what the rest of the #BreadBakers baked with natural sweeteners.
English Granary-Style No Knead BreadMakes two slightly less than one pound loaves
375 grams lukewarm water (about 100 degrees F)
5 grams instant yeast
12 grams kosher salt
1 tablespoon barley malt syrup
60 grams malted wheat flakes
65 grams whole wheat flour (I used white whole wheat)
355 grams bread flour
- In a four quart container or bowl, mix the dough ingredients with a spoon or your wet hands until everything is incorporated.
- Cover the container with plastic wrap and let rise at room temperature for about 2 hours. Place the container in the refrigerator, and let rise overnight, up to 24 hours.
- Remove the dough from the container and divide it into two equal pieces. Form the pieces into balls, and place them onto a parchment lined baking sheet. Cover with oiled plastic wrap and let rise for about 80 minutes at room temperature.
- Preheat the oven to 400 degrees F with a baking stone on the center rack.
- Place a broiler tray on the rack below.
- When the loaves are ready, slash them with a sharp serrated knife and place the baking sheet on top of the baking stone. Add one cup of boiling water to the broiler pan (cover your oven window with a towel while adding the water to the pan). Close the oven door. Alternatively, you can bake the loaves in preheated Dutch ovens as in this recipe.
- Bake the loaves for about 35 minutes. They should reach an internal temperature of about 200 degrees F. Cool completely on a wire rack.
Recipe adapted from The New Artisan Bread in Five Minutes A Day
Here are the rest of the breads!
- Blackberries and Honey Bread by Kidsandchic
- Cheddar Honey Flowers by Ambrosia
- Date and Chai Muffins by Mayuri's Jikoni
- Date Sweetened Banana Bread by Herbivore Cucina
- Eggless Banana Chocochip Bread with Cranberries and Coconut Sugar by Sizzling Tastebuds
- Eggless Carrot Coconut Quick Bread by Gayathri's Cook Spot
- Eggless Wholewheat Maple Banana Oat Muffins by Spill the Spices
- Einkorn Drop Biscuits with Peaches and Blueberries by The Wimpy Vegetarian
- English Granary-Style No Knead Bread by Karen's Kitchen Stories
- Grape Bread by The Bread She Bakes
- Healthy Banana & Blueberry Bread by Baking in Pyjamas
- Honey Almond Banana Muffins by Baking Yummies
- Honey Cider Quick Loaf by Food Lust People Love
- Honey Cornbread by Magnolia Days
- Honey Oat Pain de Mie by Hostess At Heart
- Honey Pineapple Pull-Apart Rolls by Cindy's Recipes and Writings
- Jackfruit Honey Bread by The Schizo Chef
- Jackfruit Semolina Muffins with Jaggery by My Cooking Journey
- Mangalore Buns by Sneha's Recipe
- Maple Bacon Cheddar & Pickle Pull-Apart Bread by A Shaggy Dough Story
- Maple Pecan Scones by Cook's Hideout
- Maple Oatmeal Bread by A Baker's House
- Pain au Levian avec Banane by What Smells So Good?
- Tangerine Honey White Bread by A Day in the Life on the Farm
We take turns hosting each month and choosing the theme/ingredient.