Basic Granary Bread Dough for Rolls or Large Loaf

• strong white flour↗225 g
• malted granary flour↗225 g

  flour

• salt↗1 tsp
• granulated sugar1 tsp
• packet of instant yeast↗7 g
• warm milk150 ml
• egg↗1

  beaten

• olive oil↗1 tbsp
• warm water100-150 ml

Step-by-step instructions

1. 1

   In a large bowl combine the flour and salt, add the sugar and yeast. Make a well in the centre and pour in the warm milk, beaten egg, olive oil and enough warm water to form a soft, wet dough.

2. 2

   Sprinkle the work surface with flour and knead the dough for 10 minutes until smooth and elastic. Transfer it to a lightly oiled bowl, cover with film and let rise in a warm place until doubled in size. The dough is ready for shaping.

3. 3

   To make 12 rolls, divide the dough into 12 equal pieces and shape them into rolls. Lightly dust them with flour and place on a tray. Cover loosely with film and let rise in a warm place for another 30 minutes, or until they double in size.

4. 4

   Preheat the oven to 200 °C (convection 180 °C, gas 6). Brush the tops of the rolls with beaten egg, sprinkle with sesame seeds or poppy seeds. Bake for 15–20 minutes until they turn deep golden‑brown.

5. 5

   For the loaf in a pot, let the dough rise for about 1 hour until doubled. Soak one large or eight small ceramic pots in cold water for 30 minutes, then dry thoroughly, oil them and line with parchment. Shape the dough into a smooth round loaf with a slightly pointed end so it fills the pot halfway, and let rise until doubled.

6. 6

   Preheat the oven to 190 °C (convection 170 °C, gas 5). Brush the top of the loaf with beaten egg, sprinkle with poppy or sesame seeds and bake for 45–50 minutes (for small loaves — 15–20 minutes) until golden. Let rest 5–10 minutes, then remove from the pot and cool on a rack.