Try Our Flavorful Granary Bread Recipe Today

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Today I have another delicious, healthy and tasty bread recipe for you: my original granary bread recipe. A little powerhouse with a high wholemeal content that keeps you full for a long time. It couldn’t be easier to prepare and doesn’t need any added yeast. The actual working time is also only a few minutes. This loaf is super moist, has a great aroma and excellent freshness.

This delicious grain-nut-wholemeal bread baked with spelt not only does not require any milk or whey, but this vegan everyday bread can also be prepared the night before.

So you can enjoy fresh homemade bread the next day. This wholemeal bread with grains and nuts is not only full of fibre, it is also full of minerals thanks to the seeds and nuts it contains.

In my childhood, bread has actually always played a big role.

In the evening, we usually had a familiar dinner/snack and usually took a piece with us on the way.

And it has stuck to this day, when I don’t know what to eat, we just have sandwiches. And it’s also super tasty in vegan.

As you probably already know, I love to bake myself. Whether it’s pretzels, baguettes or other doughs. I also like to bake my own bread.

And that’s why this wholemeal bread with grains and nuts is so easy to prepare.

Do I need a loaf tin for this bread?

The bread dough is relatively liquid and sticky and this dough is best suited for a loaf tin.

If you don’t have one, you can try shaping the bread into a loaf. And then bake it in a pot. To do this, take an ovenproof pot and preheat it for about 30-45 min.

Put the bread in the pot and put the lid on. Now you can bake the bread in the pot for about 50 minutes.

What if you don’t have all the seeds or nuts at hand?

Then just use other grains.

I often just use what I have on hand. You can also use hazelnuts, walnuts, pecans and others instead of hazelnuts.

Storage

We always put it in a bread box.

Please note that a pure wholemeal bread dries out faster than a bread made with wholemeal flour.

I like to freeze some of the bread and take it out when we eat it.

You can then bake the bread briefly and it tastes like freshly baked.

Pro tips for baking bread

Add the salt only after you have kneaded the dough with the yeast. The salt can prevent the yeast from combining with the grain.

Let the dough knead for at least 10 minutes, so that the gluten is formed and the dough becomes nice and smooth.

Remember to soak the seeds and nuts in a little water beforehand, otherwise the bread may be too dry.

What flour is used in granary bread?

Granary bread is typically made with a mixture of white and wholemeal flour, as well as malted wheat flakes and grains such as oats, barley, and rye. The proportions of these ingredients can vary, but granary bread is typically made with a higher percentage of wholemeal flour than white flour. Some granary bread recipes may also include other grains or seeds, such as sunflower seeds, pumpkin seeds, or linseeds. The flour and grains used in granary bread give it a distinctive flavor and texture and contribute to its nutritional value.

Is granary bread better than wholemeal?

Granary bread and wholemeal bread can both be nutritious options, as they are made with whole grains that provide a range of nutrients, including fiber, protein, and a variety of vitamins and minerals. However, the nutritional value of different types of bread can vary depending on the specific ingredients and the way they are processed.

Granary bread is typically made with a mixture of wholemeal and white flour, as well as malted wheat flakes and grains such as oats, barley, and rye. The whole grains used in granary bread provide fiber and other nutrients, but the bread may also contain added sugar and other ingredients that can affect its nutritional value.

Wholemeal bread, on the other hand, is made with wholemeal flour, which is produced by grinding the whole grain of wheat, including the bran, germ, and endosperm. As a result, wholemeal bread is typically higher in fiber and nutrients than bread made with white flour, which is made from just the endosperm of the grain and has had the bran and germ removed. However, wholemeal bread may have a denser texture and a slightly less appealing taste than bread made with white flour, which can be more palatable to some people.

What grains are in granary bread?

Granary bread is typically made with a mixture of white and wholemeal flour, as well as malted wheat flakes and grains such as oats, barley, and rye. The proportions of these ingredients can vary, but granary bread is typically made with a higher percentage of wholemeal flour than white flour. Some granary bread recipes may also include other grains or seeds, such as sunflower seeds, pumpkin seeds, or linseeds. The grains used in granary bread give it a distinctive flavor and texture, and contribute to its nutritional value.

Oats are a type of whole grain that are high in fiber and nutrients such as vitamins, minerals, and antioxidants. They are often used in granary bread for their taste and texture. Barley is another type of whole grain that is rich in fiber and nutrients, and is used in granary bread for its flavor and nutritional value. Rye is a type of grain that is commonly used in bread and other baked goods for its distinctive flavor and texture. It is a good source of fiber and nutrients, and is often used in granary bread for its nutritional value.

Malted wheat flakes are made from wheat that has been sprouted, dried, and flaked. They are often used in granary bread for their flavor and nutritional value. Sunflower seeds, pumpkin seeds, and linseeds are all types of seeds that are often used in granary bread for their taste and nutritional value. They are good sources of healthy fats, protein, and a range of vitamins and minerals.

Which is healthier sourdough or granary bread?

Sourdough bread and granary bread can both be healthy choices, depending on the specific ingredients used and the overall nutritional content of the bread.

Sourdough bread is made by fermenting dough using a starter culture of wild yeast and bacteria. The fermentation process can make the bread easier to digest and may also reduce the glycemic index, which is a measure of how quickly a food raises blood sugar levels. Some studies have suggested that sourdough bread may be a healthier choice for people with diabetes, as it may have a slower effect on blood sugar levels compared to other types of bread.

Granary bread is made from a combination of wholemeal flour and white flour, and it generally contains more fiber than white bread. The added fiber can help to slow down the digestion and absorption of carbohydrates, which can help to regulate blood sugar levels.

Can diabetics eat granary bread?

Yes, diabetics can eat granary bread. However, it is important for diabetics to be mindful of their carbohydrate intake, as carbohydrates can affect blood sugar levels. Granary bread is made from a combination of wholemeal flour and white flour, and it generally contains more fiber than white bread. This can make it a healthier choice for people with diabetes, as the added fiber can help to slow down the digestion and absorption of carbohydrates, which can help to regulate blood sugar levels. However, it is still important to monitor portion sizes and to consider the other sources of carbohydrates in your diet when choosing what to eat.

Ingredients for Granary Bread Recipe

Servings: 15 Preparation:5 minutes Cooking time: 20 minutes Calories: 60 Fat: 1g

650 g wholemeal flour (spelt or wheat)
100 g oat flakes, ground
225 g grains, seeds, nuts, etc. + for sprinkling on the loaf tin
2-3 tsp Himalayan salt
650 g water
21g fresh yeast
1 tsp maple syrup
2 tbsp apple vinegar
60 g sourdough

Instructions

First, mix the water with the yeast and maple syrup. Now grind the oat flakes. I simply use my high-powered blender for this. Now mix the spelt flour or alternatively wheat flour with the oat flour. Add the water and yeast mixture and knead for about 3 minutes with the dough hook of a food processor. And think the bowl with a damp tea towel.

Now take the seeds and nuts and toast them briefly. Pour a little water over them so that the bread dough does not become too dry afterwards. Seeds and nuts can absorb quite a lot of water.

Let it stand for about 30 minutes, this is how long the dough can rise.

Now pour away the excess water and add the seeds and nuts with the salt to the dough and knead for about 7 minutes.

Put the bread dough into a loaf tin and cover it. Preheat the oven to 200 C. The dough should now double in height. This may take some time. Sprinkle the bread with some seeds and oat flakes. Put the bread dough into the oven and bake for about 50 min. Now lift the bread out of the loaf tin. Take care of the hot pan and bake the bread again for about 10-20 minutes.