February 13, 2011

English Granary Bread

For the past couple years, I've searched for English Golden Syrup in the stores to no avail. However, it was part of my Christmas present this year (thanks to the Internet and my mom!). It's a natural sweetener with a flavor similar to honey yet distinctly different. With this syrup, I was finally able to make this bread recipe.

English Granary Bread
2 tsp. yeast
1 1/3 cups water
3 Tbsp. English Golden Syrup
2 Tbsp. butter, softened
2 tsp. salt
2 cups whole wheat flour
2 cups bread flour

Heat the water until warm, between 105ºF and 115ºF. Pour into warmed mixing bowl, and add yeast and syrup. Let stand 5 minutes.

Add honey, butter, salt, wheat flour and half the bread flour. Beat well. Cover, and let stand 15 minutes.

Slowly add the remaining bread flour, and beat until a smooth dough forms. Knead the dough until soft and springy but soft to the touch. Remove the dough hook, cover the bowl and let rise until doubled, about 1 hour.

Lightly grease a baking sheet. Turn dough onto lightly greased or floured surface, and punch dough down. Shape into two round loaves. Place the loaves, seam side down, on the baking pan. Cover and let rise until doubled, about 45 minutes to 60 minutes.

Preheat oven to 375ºF. Glaze with egg white wash and sprinkle with wheat germ and sesame seeds. Bake 35 to 40 minutes, until golden. Remove from baking sheets, and cool on wire rack.

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