Hovis Granary Hand Baked Bread
Experience the rustic charm of homemade baking with this Hovis Granary Hand Baked Bread recipe, a true celebration of wholesome flavors and hearty textures. Made with nutty, malted Hovis granary flour, this classic bread achieves a perfect balance of soft crumb and crispy crust. Infused with subtle sweetness from optional honey and enriched with butter for depth, this loaf is ideal for both beginners and seasoned bakers alike. Whether proofed in a traditional loaf tin or shaped free-form for a rustic look, this bread is perfect for slicing, toasting, or pairing with your favorite spreads. With simple pantry staples and easy-to-follow steps, you can enjoy the comforting aroma of freshly baked bread in just a few hours. Perfect for family breakfasts, sandwiches, or a warm side during dinner, this hand-baked delight promises bakery-level quality right from your kitchen!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 500 g Hovis Granary Flour
- 10 g Salt
- 7 g Instant Yeast
- 330 ml Warm Water
- 25 g Butter (softened)
- 1 tbsp Honey (optional)
- 1 tbsp Vegetable Oil
Instructions
In a large mixing bowl, combine the Hovis granary flour and salt. Mix well.
Add the instant yeast to one side of the bowl, ensuring it doesn’t touch the salt at this stage.
Gradually pour in the warm water while mixing with your hand or a dough hook attachment on a stand mixer. Incorporate the honey if you’re using it.
Add the softened butter and continue mixing until a sticky dough begins to form.
Transfer the dough to a lightly floured surface and knead for 8-10 minutes until the dough is smooth and elastic. Alternatively, knead with a stand mixer for about 5 minutes on a medium speed.
Shape the dough into a ball and lightly coat it with vegetable oil. Place it into a clean bowl, cover with a clean, damp cloth or plastic wrap, and leave it to proof in a warm place for about 1 hour or until doubled in size.
Preheat your oven to 220°C (200°C fan)/425°F/Gas Mark 7.
Once the dough has risen, punch it down to release excess air, then shape it into a loaf. Place it into a greased loaf tin, or shape it by hand onto a floured baking tray if you prefer a free-form loaf.
Cover again with a damp cloth or plastic wrap and let it proof for another 30 minutes.
Bake in the preheated oven for 25-30 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom.
Allow the loaf to cool on a wire rack before slicing. Serve fresh or toasted with butter, jam, or your favorite topping.
Nutrition Facts
Calories |
2077 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.6 g | 57% | |
| Saturated Fat | 16.2 g | 81% | |
| Polyunsaturated Fat | 8.4 g | ||
| Cholesterol | 55 mg | 18% | |
| Sodium | 4089 mg | 178% | |
| Total Carbohydrate | 347.8 g | 126% | |
| Dietary Fiber | 34.5 g | 123% | |
| Total Sugars | 29.7 g | ||
| Protein | 65.8 g | 132% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 109 mg | 8% | |
| Iron | 8.0 mg | 44% | |
| Potassium | 1345 mg | 29% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
