Farmhouse Country Grain Loaf by Allinson's

  • Total Time

    3h 5m
    • Prep Time

      2h 30m
    • Bake Time

      35m
  • Serves

    8

  • Skill Level

    Easy
  • Dietary Needs

    DF/EF/V/Veg
    • Dairy free
    • Egg free
    • Vegan
    • Vegetarian
  • 1 Review

    5 star rating

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This farmhouse country grain loaf is a delicious hearty recipe which is great served with lashings of butter, or sliced and used for sandwiches. 

Method

  1. Place the flour into a large bowl and add the salt and sugar. Add the yeast and stir gently until well combined. Mix the water and oil together.

  2. Make a well in the centre of the flour mixture and add the oil and water.  Mix together until a soft dough starts to form. This will take a couple of minutes. Turn the dough onto a lightly floured surface.  Knead until smooth and elastic, this can take up to 10 minutes. This could also be done using a dough hook of your free-standing mixer.

  3. Lightly grease a clean mixing bowl with little oil. Place the dough into the bowl, cover the bowl with oiled cling film or clean tea towel and leave to rise for about 1 hour or until doubled in size.  

  4. Knock back the dough by gently kneading just 5 times to get the air out. Mould into a smooth oval and lift into a lightly oiled 900g (23 x 13cm) loaf tin.

  5. Cover the dough with oiled cling film or a damp tea cloth and leave to rise again in a warm place for about 45 minutes - 1 hour or until the dough has doubled in size.

  6. Preheat the oven to 200°C,  fan 180°C, gas mark 6.

  7. Sprinkle the dough with a little flour to create a crisp, rustic coating on top of the bread. Place in the centre of the oven and bake for 30 - 35 minutes or until the bread is risen and golden brown and sounds hollow when tapped underneath.

  8. Turn the bread out onto a wire rack as soon as possible to avoid a soggy crust on the bottom.

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Reviews

  1. 5 star rating

    I can't believe that I am the first to comment on this recipe. The flour makes a lovely bread, full of flavour. I prefer a crustier loaf so cook at a higher fan-oven temperature of 200c (maybe lowering towards the end of cooking) and put a litre of water in a tray at the bottom of the oven just prior to putting the dough in. Using medium-cut oat bran rather than flour to dust before cooking makes for a more attractive finish (spray the top of the dough with a little water before you sprinkle them on). You can also experiment with different oils in place of the walnut oil. However, the basic recipe is a winner, and pretty foolproof.

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