A query has arrived from Lindy; she says:
“I have enjoyed various rolls and breads in
The great thing (perhaps the only good thing) about the arrival of bread making machines is that the supermarkets now have lots of interesting flours for home breadmakers. Granary flour has been available for a good while and it is sold by a number of the good flour brands. Wiktionary defines granary bread as “bread made from white or brown flour that contains some wheatgerm and whole grains”.
I would say that it usually has a soft texture, it isn't wholemeal, but it has some malted grains in the mix that seem to add a definite sweetness and malty flavour.
According to the back of the packet the only extra ingredients are malted wheat flakes, which have the characteristic soft nutty flavour, but you could add some extra wheatgerm too. The same company – Hovis – that markets the flour also makes a granary loaf, but the contents are considerably more varied than the flour!
Malting is the controlled germination of cereals which allows the grain to partially germinate. The germination process is then stopped by the application of heat. It is a process mainly associated with brewing and distilling and bread made with added malted grains will have a hint of a familiar beery back flavour. For much more about malting go to http://www.howtobrew.com/section2/chapter12.html
Angela at A Spoonful of Sugar has a really good post on granary breadmaking and I can’t do better than point you in her direction. Her loaf looks really excellent.