Granary Rolls Recipe

15 g fresh yeast or 20 ml dried yeast
5 ml/1 tsp caster (superfine) sugar

300 ml warm water

450 g/1 lb/4 cups granary flour

5 ml/1 tsp salt
5 ml/1 tbsp malt extract
30 ml/2 tbsp cracked wheat

Method:

Blend the yeast with the sugar and a little of the warm water and leave in a warm place until frothy. Mix together the flour and salt, then blend in the yeast mixture, the remaining warm water and the malt extract. Knead on a lightly floured surface until smooth and elastic. Place in an oiled bowl, cover with oiled clingfilm (plastic wrap) and leave in a warm place for about 1 hour until doubled in size.

Knead lightly, then shape into rolls and place on a greased baking (cookie) sheet. Brush with water and sprinkle with cracked wheat. Cover with oiled clingfilm and leave in a warm place for about 40 minutes until doubled in size.

Bake in a preheated oven at 220°C/ 425°F/gas mark 7 for 10–15 minutes until hollow-sounding when tapped on the base.