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Feb 11, 2019

English Granary-Style Sandwich Bread

This English Granary-Style Bread is a copycat version of the bread from a flour made by Hovis in England. The flour is a blend of whole wheat and strong white flour and malted wheat flakes, sprouted wheat berries that are dried, and flattened.

English Granary-Style Sandwich Bread

The malted wheat flakes add a slightly sweet, slightly nutty flavor to bread, and can be used just like you would use rolled oats in baked goods.

I've had these malted wheat flakes in my freezer ever since I made this Granary-Style No Knead Bread.

Real True Confessions time? I have a collection of flours, seeds, grains, and other ingredients in my freezer that I probably should bake my way through before buying any new ingredients.

These malted wheat flakes are imported from England. They're kind of pricy, but the bag goes a long way. I got mine from King Arthur Flour.

Malted wheat flakes

This granary bread is wonderful sliced for sandwiches and it is excellent toasted and buttered for breakfast. Serve it with some over easy fried eggs and dip it in the yolks, or top it with some bacon and a poached egg. The flavor of the whole wheat flour and malted wheat flakes holds up beautifully to the bacon and egg.

While you can substitute the malted wheat flakes for rolled oats in many recipes (I'm thinking muffins and cookies), the King Arthur Flour Whole Grain Baking Cookbook also has some recipes that call for these wheat flakes that I can't wait to try.

English Granary-Style Bread

What ingredients are in Granary-Style Bread?

This bread includes barley malt syrup, malted wheat flakes, white whole wheat flour, and unbleached all purpose flour. If you can't find barley malt syrup, you can substitute molasses or honey. 

This bread takes just two to three hours to make, most of the time being hands off. The hardest part is waiting for the bread to cool before slicing it! 

Another true confession? I did sneak a slice while the bread was still warm and slathered it with some butter.... so good. 

Granary-style bread

While I baked this bread in a one pound (4 1/2 inch by 8 1/2 inch) loaf pan, I think it would work nicely and been a little less squatty in a 3/4 pound (4 inch by 8 inch) loaf pan. I just didn't happen to have one. What? A pan I didn't have?

This month, the Baking Bloggers, hosted by Sue of Palatable Pastime, are going to England. Evidently Granary Bread is a big deal in England, so the minute Sue introduced this theme, I knew I had to make this bread.

The amazing Baking Bloggers have all kinds of English baked goods for you to try!

English Granary-Style Bread

English Granary-Style Bread
Yield: 16 servings
Author: Karen Kerr
This English Granary-Style Bread is a copycat version of the bread from a flour made by Hovis in England. The flour is a blend of whole wheat and strong white flour and malted wheat flakes, sprouted wheat berries that are dried, and flattened.


  • 1 cup (8 ounces/227 grams) lukewarm (about 100 degrees) water
  • 1 tablespoon barley malt syrup
  • 1/2 cup (2 1/4 ounces/64 grams) malted wheat flakes
  • 1 cup (4 1/4 ounces/60  grams) white whole wheat flour
  • 1 1/2 teaspoons instant yeast
  • 1 tablespoon vegetable oil
  • 1 teaspoon salt
  • 1 1/2 to 2 cups (6 1/3 to 8 1/2 ounces/180g to 241g) unbleached all purpose flour


  1. Add the water, barley malt syrup, malt flakes, white whole wheat flour, and the yeast to the bowl of a stand mixer. Mix with a large spoon and let stand, covered, for 15 minutes.
  2. Add the oil, salt, and about 1 1/2 cups of the all purpose flour. Mix on low with the dough hook, slowly adding more all purpose flour until the dough just begins to come together and pulls away from the sides of the bowl. Be careful not to add too much flour.
  3. Continue to mix the dough for another 6 to 8 minutes.
  4. Place the dough into an oiled bowl and cover with plastic wrap. Let rise until doubled, about 90 minutes.
  5. Deflate the dough, shape it into a log, and place it into an oiled 3/4 to 1 pound loaf pan. Cover it loosely with oiled plastic wrap and let rise 3/4 of the way to doubled. In the meantime, heat the oven to 350 degrees F.
  6. When the dough has risen, place the pan in the oven and bake for 35 to 40 minutes, until the bread reaches an interior temperature of 190 to 200 degrees F.
  7. Turn the loaf out onto a wire rack and let cool completely.



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bread, malted wheat flakes
Did you make this recipe?
Tag on instagram and hashtag it #karenskitchenstories
Created using The Recipes Generator
Recipe adapted from the package of the malted wheat flakes from King Arthur Flour

Would you like to comment?

  1. A slice of this and some homemade jam and I would be a very happy woman!

  2. Hard to believe that with all the kitchen tools, pots, pans etc that we have we still come up short sometimes LOL

  3. Wow, I bet this smelled amazing while it was baking! Gorgeous loaf of bread! :)

  4. WOW - what a wholesome bread and must have had a great crumb. Looks so soft - great for a sandwich or I would also love French Toast with this bread!

  5. Wait, I have to wait for the bread to cool??? I don't think I can do that!!!

  6. This brings back memories! Not so much of the original Hovis, I admit, but local bakery granary loaves in the UK that are so good. This looks wonderful, I might have to hunt some things down to try.

  7. Malted. Wheat. Flakes.

    that's what you said...

    (I am doomed)

    1. we should march that route together, hand in hand, a ladle on the other hand, or perhaps some type of fancy instant read thermometer. Your choice

    2. I already fell victim to the lure of the Thermapen. I have one in red and one in pink....

  8. I don't think I've ever had bread like this, but now I really, really want to. I'm not sure I'd be able to wait for it to cool either. It's just calling for a some butter or jam.

  9. Wish I could taste a slice of this beautiful bread Karen!

  10. I used to get this bread when I lived in Canada and in fact, when I visit family there, usually end up buying a loaf or two, and sharing it with family of course. Never thought of making my own though,hmmmm.

  11. The water to flour ratio looks off to me. Are all of the amounts correct? I am making it now and have had to make some adjustments.

    1. Oh my goodness. The white whole wheat flour should be only one cup. I'll fix that. I'm sorry!

    2. You'll have to double all of the other ingredients and make two loaves. I'm so sorry!!

  12. Alas, this was a disappointment. The dough was evidently too dry. I did add some water, but was afraid of adding too much....I wound up with scone-like bread, edible but nothing like the granary bread I ate in England in my youth. I used diastatic powder - slightly less than the amount of syrup called for - because I didn't have the syrup, but otherwise I followed the recipe to the letter. So I am still searching for a satisfactory granary bread recipe. The 'five minutes a day' version didn't impress me either.

    1. I'm sorry to hear that. I've never tried the "real thing," but if you find one, let me know.

  13. Looking forward to making this bread. Your instructions call for adding 2.5 cups ap flour, yet the recipe indicates up to 2 cups. ? Thanks. Mary

    1. Ooops. The ingredient list is correct. That should be 1 1/2.

  14. Hi Karen, found your recipe and got the wheat flakes (essential) after returning to US from England and craving the loaves that are everywhere there (no luck in getting a local baker's recipe). So I was happy to see your recipe. Somehow took until today (my 3rd time making it) to see the measuring error in the white ww flour. That might really throw folks off. I've gone so far off piste -- going by "feel" and taste memory; the English breads are a bit looser-crumbed, toastier and bran-ier, so I add ~ 1/4c. wheat germ and use WW flour vs white WW, also add a touch of treacle as I seem to taste that in the UK loaves -- that I'll be little help until I work out my measurements. But did want to flag that in case you want to fix it. (The recipe on the KA wheat flakes bag indeed seems like it would yield a very dense loaf, it's crazy low hydration).

    1. Hi - this is actually the recipe/formula I used. You can use the lesser of the white flour, depending on your results. That would be a 74% hydration, counting the flakes.


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