Guelder Rose

I can't stand American bread, so I bought a machine to bake my own. The only problem I now have is finding the right recipe so that I can bake bread that tastes like bread (i.e. English bread). I've had a go using guesswork without much luck, so I'm hoping that someone here might be willing to share the perfect recipe?

Also, I adore granary bread, but cannot find anything that resembles granary flour - any ideas or suggestions would be appreciated!

Thanks!

cindyabs

Any health food stores around you?

cindyabs

Louise's Bread Machine Loaf
Louise Budge makes this with a measure of Orkney bere meal (a type of barley), which is not easy to find outside the Orkney Islands. A nutty granary flour is a good alternative.

Makes 1 loaf

Preparation time: 10 minutes
Cooking time: 4 hours

Ingredients
250g strong brown flour
150g wholemeal flour
50g granary flour (or Orkney bere meal)
1 tsp quick yeast
1½ tsp salt
1 tsp caster sugar
1 heaped tbsp dried skimmed milk powder
25g soft butter or white vegetable fat
350ml water

Instructions
Place all the ingredients in the pan of your bread machine, in the order recommended by the manufacturer, then make the bread on the wholemeal setting.

This recipe was first published on Waitrose.com in January 2005.

This recipe is from Waitrose Food Illustrated

cindyabs

http://www.britishsupermarketworldwide.com/

Guelder Rose

There are stores that specialise in selling vitamins, are those the type you mean?

cindyabs

Yes but some carry natural foods as well-look in the yellow pages.

Guelder Rose

[/QUOTE]

Sorry, I replied before I saw the recipe and link - thank you.

cindyabs

Sorry, I replied before I saw the recipe and link - thank you. [/QUOTE]


no problem,

NC Penguin

Cindy: have you tried this recipe? I ask 'cos converting British measurements to US measurements is very tricky because British measurements are weight based whereas US measurements are volume based.

I remember making cornbread in the UK with an American recipe and the finished item never quite turned out right for the very reason I describe above.


NC Penguin

NC Penguin

A health food store like Fresh Market or Whole Foods that sells foodstuffs is your best bet for granary flour. If you're fortunate, you might find it being sold in bulk (by weight from bins).

"Bob's Red Mill" is a good brand for specialist flours and cooking ingredients. This brand may have the kind of flour you're searching for.

Here's a list of the flours sold by this brand-
http://www.bobsredmill.com/catalog/i...category_ID=30

I wish you luck.



NC Penguin

BlightyBoy

Try these for starters:


http://www.best-bread-recipes.com/br...r-recipes.html
http://www.allrecipes.com/advice/col...cles/151P1.asp
http://www.recipesource.com/baked-goods/breads/machine/
http://www.qis.net/~champion/bread/main.html
http://www.free-recipe.com/honey-oatmeal-bread-y.htm

cindyabs

I haven't cuz I don't have a bread machine, although I know that my husband would like to have something a little more substantial in the bread department.
When I thought I was moving to the UK instead of him moving here, I bought measuring things that were dual US and European measurement and it seems to work.

FlyergirlUK

I bought a breadmaking machine a couple of weeks ago and have been enjoying wonderful homemade, sugarless bread since!

To make a 1lb loaf I use:

¾ cup + 1 tbsp water, (boiled, straight from the kettle)
1 tbsp oil
1 tsp salt
2¼ cups white bread flour
1½ tsp active dry yeast

This is enough for just me 'n' Hubs for a couple of days. As there are no preservatives, the loaf won't last any more than a few days but that's ok.

Ray

Takes a man to teach you your flour

Granary is a brand of brown flour with malted wheat grains. It is milled by Rank Hovis Limited, and not exported to my knowledge.

How Granary flour is made is a closely guarded secret, of course. But it appears to have been around for hundreds of years. It is suggested that the Benedictine Monks of Burton Abbey originated a malting process for brewing ale, and, almost by accident, discovered that the malted flakes of wheat could also give greater flavor and taste to their bread. It is also rumored that this malted bread formed the major part of the very first ploughman's lunch, and was the bread that was taken by farmers into the fields along with their cheese and ale.

ImHere

Im impressed!

The original Hovis mill was near where I grew up im Macclesfield as it happens, but i didnt know they effectively owned the patent on Granary Flour. You live n learn.