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A homemade granary bread recipe that is delicious when warm or perfect for the foundation of your favourite sandwich filling.

Homemade bread

I adore baking bread at home, my favourite smell is freshly baked bread, especially when I can eat it. This recipe is super easy to make, and now that my house has a working oven again I can bake bread all of the time 

I much prefer to bake it myself than buy it at the shop because of all the additives they put in their bread to make it last longer! There is nothing better than cutting a warm loaf of homemade bread and spreading a nice amount of butter on it – YES PLEASE!

Flour and shape

You can easily mess around with the recipe slightly and use all granary flour, all wholemeal flour, a seeded flour, or even white flour – just as long as the weight is the same! I usually do a mix in mine as I like the flavour, and I find it lighter when there is some strong white bread flour inside it.

I love making this recipe is a loaf tin as I can then slice the bread and use for toast, sandwiches or just slather a slice of two with butter. However, you can shape the bread however you wish – the choice is yours!


Usually, when someone mentions the word kneading, everyone hides away and its all too much! However, it really isnt that bad and I urge you to try this recipe because you will not regret it! 

I use my stand mixer with the dough hook as I find it easier, but you can do it by hand if you prefer. In my stand mixer, kneading usually takes around 5 to 6 minutes – its that easy! 

More bread!

I have a few more bread recipes on my blog to try such as honey and oat and soda bread – both of which will fill your home with the delicious smell of baking bread. OR – sweet bread anyone?! Sticky chocolate rolls, cinnamon rolls to name just a couple – fill your boots!

I love making sandwiches with homemade bread on a summers day and taking them along on my dog walk. But this bread also tastes amazing with a bowl of hot soup and a cosy film when the seasons change. Fresh, warm, homemade bread with lots of options on how to enjoy it  – can lunchtime get any better?!

Granary Bread

A homemade granary bread recipe that is delicious when warm or perfect for the foundation of your favourite sandwich filling.
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Category: Bread
Type: Bread
Keyword: granary
Prep Time: 15 minutes
Cook Time: 35 minutes
Proving Time: 1 hour
Total Time: 1 hour 50 minutes
Servings: 1 loaf
Author: Jane's Patisserie


  • 500 g strong bread flour I used 300g granary and 200g white
  • 7 g fast action dried yeast
  • 1 tsp salt
  • 2 tbsp olive oil
  • 1 tbsp honey
  • 300 ml warm water


  • Put the bread flours into a bowl with the yeast on one side and salt on the other
  • Pour the olive oil and honey into the warm water and mix
  • Pour into the flour mixture and combine until it forms a sticky bread dough
  • Once this has been formed, you should knead it for 8-10 minutes (or 5-6 minutes if using a machine) just so long as its smooth and springing back when touched
  • Put the dough into an oiled loaf tin and leave to rise until it has doubled in size. This usually takes about 1 hour but can take longer in colder weather
  • Don't force it to rise by putting it next to a hot heat source or in the sun as this will cause it too rise too quickly and it won't bake properly. When rising the dough should be covered loosely with a food bag or cling film so its airtight
  • Heat the oven too 200Cº/180ºC Fan
  • Once the dough has risen and the tin is basically full - bake in the oven for 30-35 minutes until it is browned nicely on top and when you tap it on the bottom it sounds hollow
  • ENJOY!


  • Baking bread can require patience, but honestly it is worth it in the end!
  • You can bake the bread without a tin and do it freeform but I like this particular bread in a loaf shape as I use it for my toast in the morning with a dash of homemade jam
  • I use a 2lb loaf tin for this recipe


Find my other recipes on my Recipes Page!

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J x

© Jane’s Patisserie. All images & content are copyright protected. Do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words and credit me, or link back to this post for the recipe.


  1. MariaA on May 1, 2024 at 4:52 pm

    I made this bread today, but I am new to bread making, and I am not sure if I did it right. The dough was so wet and sticky, I found it difficult to do anything with, it was impossible to knead, but I have read in other recipes not to add more flour as you end up with dry bread. In the end I put it in my mixer to knead, but it was still very wet and sticky after the 6 minutes. I would really like to be able to do it without the mixer, does anyone have any tips on how to handle the dough and knead it properly? I did still cook it, and it is delicious, I just think it probably didn’t rise as much as it should. My hubby said it was actually the best bread he has ever tasted, so it can’t have been that bad 🙂 Thank you x

    • Jane's Patisserie on May 10, 2024 at 10:28 am

      Hey! The reasoning behind this can vary entirely so it’s best to go with the method of add half of the liquid to begin with, and slowly add more until you have a dough that is kneading smoothly without being very sticky. Sometimes, breads can need more or less water, depending on the day! x

  2. David on April 21, 2024 at 10:12 pm

    5 stars
    Just amazing. Never made bread before today and can’t believe how good it is and so easy. Thank you for the recipe!

  3. Keleigh-Marie Snelgrove on September 7, 2020 at 4:57 pm

    Hi, I’ve just found your granary bread recipe, which sounds delicious and ideal as it’s low GI (better for diabetics).
    I notice there is only one proving for this recipe. We also bake white and prove it twice usually. I was just interested to know the reason for only once (I’m interested in the science behind these things).
    Thank you 🍞😋

    • Jane's Patisserie on September 14, 2020 at 8:26 pm

      For this bread, I have only ever done it once. You can do it again if you want, it just changes the structure slightly!

  4. Caroline on August 5, 2020 at 11:18 am

    Can i just double check. It is a 1lb loaf tin we use for this recipe. Just i seem to have a lot of dough.
    Many thanks

    • Jane's Patisserie on August 5, 2020 at 2:47 pm

      You can definitely use a larger tin if you want, it won’t be a problem if you do!

  5. Louise sturzaker on July 13, 2020 at 3:32 pm

    Can I use anything other than olive oil pls ??

  6. Penfold on June 23, 2020 at 3:30 pm

    Great recipe thank you, but it’s enough for either one 2lb loaf tin or two 1lb loaf tins.

    It fills a 1lb loaf tin before it’s even risen

  7. Judles on June 11, 2020 at 5:07 pm

    Loved this bread! Wondering if you might do a recipe for Tiger bread and Croissants as we love those too

  8. Gill on May 23, 2020 at 4:01 pm

    I have a bread maker but I don’t like the cut it leaves in the base of the bread so today I used the machine just to make the dough. I put it in a 2lb loaf tin and put it in the oven on the dough proving setting. The darn thing came alive! The dough is overhanging the bread tin so I’m thinking that next time I’ll use your recipe as the quantities are less. Either that or I’ll have to bake 2 loaves! I make white bread for my husband but I don’t like white bread so mine is all granary flour

  9. Mike Jones on May 8, 2020 at 8:28 pm

    Hi Jane,

    As a very keen amateur baker, during the lockdown I’ve been asking neighbours to keep an eye out for strong white flour, however a neighbour gave me two bags of granary flour and that led me to your recipe to find out what bread to bake with it. Gosh I feel lucky!! This recipe is absolutely fantastic! Well done and I will be trying many more of your recipes now I found your website.

  10. Judles on May 30, 2019 at 11:21 am

    Hi Jane, I wanted to make this in a larger tin (2 lb) for a bigger loaf. I know it might sound obvious but would I just double the ingredients including the yeast? Thanks in advance.

  11. Judles on August 26, 2018 at 1:17 am

    Hi Jane, just spotted this bread recipe & can’t wait to try it! How long should it last when baked do you think? How is it best stored? Thanks for all your advice x

    • Jane's Patisserie on August 26, 2018 at 9:32 am

      Its always best on the day of baking, but maybe 1-2 more days after? It’s up to you as after a couple of days its good toasted!

  12. Saffy.x on May 1, 2017 at 5:22 pm

    Hi 😀

    My family have gone on a sugar free raid which has been a bit of a challenge for me because I have a sweet tooth and love, love, love baking but I’ve used natural sweetener instead of sugar which has actually turned out to be sweeter lol. This bread looks lovely and am so going to try this out soon. I’m also inspired to do all your recipes but with stevia (sweetener) so I don’t miss out on your gorgeous recipes x

    • Jane's Patisserie on May 2, 2017 at 9:41 am

      Yes I can find sugar alternatives can actually be sweeter, I find it so strange! But I hope you do love this bread, its definitely my favourite bread! X

  13. The Sensible Kitchen on February 26, 2015 at 5:46 am

    I love baking bread too- no additives, you can put whatever you want in it, and it’s fresher than any bread u can buy at a bakery 🙂

    • Jane's Patisserie on February 26, 2015 at 9:49 am

      It’s the best isn’t – makes it taste so much nicer too!!

  14. arlingwoman on February 26, 2015 at 12:49 am

    This looks delicious! I have also used quite a bit of whole grain flour and balanced with a bit of cake flour, which makes it lighter as well. Another experiment!

    • Jane's Patisserie on February 26, 2015 at 9:49 am

      Ooh that sounds like a good idea!! And thank you 🙂 xx

  15. MealsWithMel on February 25, 2015 at 2:05 am

    Nothing beats the smell of fresh baked bread 🙂

    • Jane's Patisserie on February 25, 2015 at 9:15 am

      You really can’t! It’s delicious!!

  16. apuginthekitchen on February 25, 2015 at 12:44 am

    Gorgeous loaf!!

  17. Lunar on February 24, 2015 at 3:05 pm

    This looks so delicious! I can’t wait to try it.

    • Jane's Patisserie on February 24, 2015 at 3:08 pm

      Thank you 😀 I hope you like it!!

  18. daisyashcroft on February 24, 2015 at 11:31 am

    Do you have any recipes for Soda Bread? It’s the only bread I really like and I always buy it in the shops but never use it on time so it goes to waste unless I freeze it. I’d love to make my own!

    • Jane's Patisserie on February 24, 2015 at 11:58 am

      I’m going to be making a recipe for one soon so hang tight and it’ll be up! And I get what you mean, it always seems such a waste!!

    • daisyashcroft on February 24, 2015 at 5:12 pm

      Oh wow okay I’ll look out for it, can’t wait!x

    • Jane's Patisserie on February 24, 2015 at 5:19 pm

      I should be baking it on Thursday/Friday so it’ll probably be up on Saturday 🙂 x

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