This seeded granary twist is a delicious wholegrain bread from Mary Berry's Cooks the Perfect: Step by Step recipe book. It's packed with mixed seeds and healthy grains and is perfect for breakfast or as a side to soups and stews.
To top it off...it’s easy to make at home!
Tips
- If you struggle to get granary flour to make this seeded granary twist bread, rye or whole wheat flours are good substitutes.
- Herb and spice additions - try adding fresh or dried herbs like rosemary, thyme or sage to the dough for extra flavour. A pinch of caraway or fennel seeds will add a subtle aromatic twist.
- Add cheese - try incorporating grated cheddar or parmesan into the dough, or sprinkle cheese on top of the bread before baking for a savoury, cheesy variation.
FREQUENTLY ASKED QUESTIONS
Granary flour is a type of wholemeal flour that includes malted wheat flakes, which add a slightly sweet, nutty flavor to the bread. If you can’t find granary flour, you can substitute it with a mix of whole wheat flour and bread flour or use malted wheat flakes if available.
Yes - you can substitute granary flour with a mix of whole wheat flour and bread flour for a similar texture. If you want the malted flavour, try adding a small amount of malted wheat flakes to the dough.
Yes, you can freeze the baked bread. Allow it to cool completely, then wrap it tightly in cling film or foil and place it in a freezer-safe bag. It can be frozen for up to 3 months. When ready to eat, thaw the bread at room temperature and refresh it in the oven for a few minutes.
Keep the bread in a paper bag or wrapped in a clean kitchen towel at room temperature for up to 3 days. Avoid storing it in cling film, as this can make the crust soggy. For longer storage, freeze the bread as mentioned above.
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How to make this Seeded Granary Twist Bread
Ingredients
- 300g granary flour (see Tips)
- 200g strong white flour, plus extra for dusting
- 1.5 tsp salt
- 7g sachet dried yeast
- 30g butter, room temperature, cut into small pieces
- 6 tbsp mixed seeds, such as sesame, sunflower, linseed and pumpkin
- 300ml hand warm water
- sunflower oil, for greasing
Instructions
- Mix both the flours, salt, and yeast together in a large bowl. Add the butter and rub it in with your fingertips. Stir in 5 tbsp of the seeds. Make a well in the centre of the flour mixture and pour in 300ml hand warm water. Mix everything together to make a dough. Gather the dough into a ball.
- Turn the dough out onto a lightly floured surface and knead for 8 to 10 minutes or until smooth and elastic. Put the dough in a large, lightly oiled bowl and cover with cling film. Leave to rise in a warm place for about 1.5 hours or until the dough doubles in size.
- Line a large baking sheet with baking paper. When the dough has risen, gently knead it on the lightly floured work surface 3 or 4 times (no more, as too much handling now will reduce the dough’s lightness).
- Cut the dough into 2 equal-sized portions and roll the pieces into “ropes” about 40cm long. Lay one on top of the other to make an “X”, then twist them together tightly. Tuck the ends under and press to seal.
- Lay the loaf on the prepared baking sheet and cover with a clean tea towel. Leave for 40 to 50 minutes or until doubled in size. Preheat the oven to 230C/210C fan/gas 8).
Bake the bread:
- Uncover the loaf and brush the top with cold water. Sprinkle the remaining 1 tbsp of seeds over the twists and gently press in. Bake the loaf for 10 minutes, then reduce the oven temperature to 220C/200C fan/gas 7) and bake for a further 20 minutes.
- When the loaf is baked it should be golden brown and firm. I tap it on the base to check if it’s ready. It should have a hollow drum-like sound. If it doesn’t, return the loaf to the oven for a few more minutes. Place on a wire rack to cool.
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Seeded Granary Twist Bread
Ingredients
- 300 g (2 ½ cups) granary flour
- 200 g (1 ¾ cups) strong white flour plus extra for dusting
- 1.5 tsp salt
- 7 g (¼ oz) sachet dried yeast
- 30 g (2 tbsp) butter room temperature, cut into small pieces
- 6 tbsp mixed seeds such as sesame, sunflower, linseed and pumpkin
- 300 ml (1 ¼ cups) hand warm water
- sunflower oil for greasing
Instructions
- Mix both the flours, salt, and yeast together in a large bowl. Add the butter and rub it in with your fingertips. Stir in 5 tbsp of the seeds. Make a well in the centre of the flour mixture and pour in 300ml hand warm water. Mix everything together to make a dough. Gather the dough into a ball.
- Turn the dough out onto a lightly floured surface and knead for 8 to 10 minutes or until smooth and elastic. Put the dough in a large, lightly oiled bowl and cover with cling film. Leave to rise in a warm place for about 1.5 hours or until the dough doubles in size.
- Line a large baking sheet with baking parchment. When the dough has risen, gently knead it on the lightly floured work surface 3 or 4 times (no more, as too much handling now will reduce the dough’s lightness).
- Cut the dough into 2 equal-sized portions and roll the pieces into “ropes” about 40cm long. Lay one on top of the other to make an “X”, then twist them together tightly. Tuck the ends under and press to seal.
- Lay the loaf on the prepared baking sheet and cover with a clean tea towel. Leave for 40 to 50 minutes or until doubled in size. Preheat the oven to 230C/210C fan/gas 8.
Bake the bread:
- Uncover the loaf and brush the top with cold water. Sprinkle the remaining 1 tbsp of seeds over the twists and gently press in. Bake the loaf for 10 minutes, then reduce the oven temperature to 220C/200C fan/gas 7 and bake for a further 20 minutes.
- When the loaf is baked it should be golden brown and firm. I tap it on the base to check if it’s ready. It should have a hollow drum-like sound. If it doesn’t, return the loaf to the oven for a few more minutes. Place on a wire rack to cool.
Notes
-
- If you struggle to get granary flour to make this seeded granary twist bread, rye or whole wheat flours are good substitutes.
- Herb and spice additions - try adding fresh or dried herbs like rosemary, thyme or sage to the dough for extra flavour. A pinch of caraway or fennel seeds will add a subtle aromatic twist.
- Add cheese - try incorporating grated cheddar or parmesan into the dough, or sprinkle cheese on top of the bread before baking for a savoury, cheesy variation.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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