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My recipe
Granary flour bread with cranberries
Introduction
I would always prefer a white yeast bread to any other bread with “healthy” additions, the only exceptions are Ruispala - Rye Slices or Bread with oat flakes.
Recently I sent my husband to buy the bread flour (I use Hovis flour only), he, by mistake, took a pack of Granary bread flour. When I opened the pack I was very disappointed as I saw grey flour with some blackish flakes.
I fished out one flake and tried it, to my big surprise it had a delicious taste – a bit sweet and toasted. I searched for information about this flour and found out that it has a long several centuries history. A unique way of its processing has many health benefits.
- 350 g granary flour
- 6 g fresh yeast
- 200 - 220 ml mineral sparkling water
- 1 tbsp dark beetroot molasses (maple syrup)
- 1 tbsp drawn butter
- 50 ml dried cranberries
- 50 ml cranberry liquor (orange juice, other alcohol of your choice)
- 1,5 tsp salt
- Soak the cranberries in the liquor for 30 min minimum
- Rub the yeast into the molasses, add a bit of water and stir thoroughly, leave for 10 min
- Add in the rest of the water and mix well
- Adding gradually the flour make a dough, add the salt, melted butter and cranberries at the end
- Knead the dough for 20 min, shape into a ball, dust thoroughly with the flour and leave to rise covered in a container for 1 hour
- Place the risen dough onto a floured surface, knock it back, using your hands flatten the dough into a rectangle and fold it into 3 parts. Make a 90° turn and fold into 3 parts again, sprinkle with the flour, cover with the paper towel and leave for 10 min
- Shape the bread into a loaf of any form, generously sprinkle with the flour and transfer the loaf onto a baking paper. Cover with the kitchen towel and leave for 30 min
- Preheat the oven together with the baking tray to 240C
- Score the loaf, using a sharp knife at a 45° angle
- Spray the oven with the water and place the bread onto the hot baking tray
- Bake for 7 min, reduce the heat to 220C, spray the oven once again and bake for 30 min
- Switch off the oven, transfer the bread on a grid and keep it in the oven for 10-15 min, leaving the oven door ajar
- Take the bread out of the oven and cool down completely on a wire rack
Thoughts and Ideas
It’s a very delicious bread, an ideal match for cheese and pate. The dried cranberries here are very sweet, so if your cranberries are a bit tart it is better to take raisins or other sweet dried fruits. I made the dough in a breadmaker. This flour absorbs more water than regular flour, so don’t be scared by the amount of water in the recipe.
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