The perfect winter warmer. Try our quick and very delicious grant loaf recipe below. Be sure to enjoy with lots of butter or plenty of jam or marmalade.
225g Strong white bread flour, plus extra for dusting
225g Strong wholemeal flour
Handful of Pumpkin Seeds
1 tsp salt
1 x 7g Sachet fast-action dried yeast
1 tbsp Clear honey
300ml Warm water
Vegetable oil, for oiling
Milk, for brushing
In a large mixing basin, sift the flours and salt together. Stir the remaining ingredients into the flour mixture. Stir in the yeast, make a hold in the middle and pour in the honey and the seeds. Work the dough lightly with your hands to make a smooth dough. If the dough is too stiff, add a little more water.
Form the mixture into a ball and lay it on the baking dish. Make sure the top is wrinkle-free and smooth. Cover the dough loosely with greased clingfilm, or your Emma Bridgewater Beeswax Wraps, then leave alone to rise for an hour or until it has nearly doubled in size.
Preheat the oven to 200C/400F/Gas 6. Remove the clingfilm or Beeswax Wrap from the dough and slash a few times of top with a sharp knife. Place the bread in the oven.
Bake for 30–40 minutes, or until the bread has risen, is hollow when tapped on the bottom, and easily comes off the baking tray. Remove the tray from the oven and set it aside to cool.