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    You are in: Home / Recipes / Great Grainery Bread - Robin Hood Recipe
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    Great Grainery Bread - Robin Hood

    Great Grainery Bread - Robin Hood. Photo by Calee

    1/6 Photos of Great Grainery Bread - Robin Hood

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    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 15 mins

    2 hrs

    15 mins

    Diana #2's Note:

    Another wonderful, nutty bread. Very easy to make. I found the loaf pan suggested to be too small. My loaf hung over the edges quite a bit. Next time I'll bake in a 9 x 5 pan. Also, I put the rolls in a 10 inch quiche dish. I think the 9 x 9 square pan would have also been too small. As you can see from the photo.....there wasn't much left to photograph :)

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    Serves: 16


    loaf pl ...

    Units: US | Metric


    1. 1
      Dissolve 1 tsp sugar in 1/2 cup warm water in large bowl. Sprinkle in yeast. Let stand 10 minutes, then stir well.
    2. 2
      Heat 1 cup water, milk, brown sugar and butter together to lukewarm, stirring to dissolve sugar. Add milk mixture and 2 cups flour to the yeast mixture. Beat with a wooden spoon or electric mixer until smooth and elastic.
    3. 3
      Stir in oats, bran, sesame seeds, sunflower seeds, salt and 2-3/4 cups of remaining flour gradually. If necessary, add more flour to make a soft dough which leaves sides of bowl. Turn out onto a floured board. Round up into a ball.
    4. 4
      Knead dough, adding more flour as necessary until dough is smooth, elastic and no longer sticky (about 10 minutes).
    5. 5
      Place in a lightly greased bowl. Cover with greased waxed paper and a tea towel.
    6. 6
      Let rise in a warm place (75°- 85°F/ 24°- 29°C) until doubled in size (45 - 60 minutes).
    7. 7
      Punch down. Turn out onto a lightly floured surface. Divide into 2 portions.
    8. 8
      Shape one portion into a loaf. Place seam side down in a greased 8 1/2" x 4 1/2" loaf pan. Shape the other portion into 16 balls. Place in a greased 9" (23 cm) square pan. Cover both with a tea towel.
    9. 9
      Let rise in warm place until doubled (35 - 45 minutes).
    10. 10
      Bake the loaf at 400°F for 25 - 30 minutes. Rolls at 375°F for 15 - 20 minutes. Remove from pans immediately. Cool on wire racks.

    Ratings & Reviews:

    • on March 30, 2010


      This recipe deserves more that 5 stars. Ive made it twice now and the first time I cut the brown sugar back and the second time I added the full 2 tbsp we prefer the full amount of sugar in this recipe, I love that fact it makes two loaves, one for the freezer it freezes wonderfully. Its the perfect bread. I baked them in a 9x5 pan and they baked up nicely in 25 minutes. Thanks for sharing this recipe.

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    • on March 05, 2010


      I love granary bread and this was a nice combination of seeds. We are not fond of sweet breads, and the sugar was far more than I would normally use, so I cut it back to 1 teaspoon of brown sugar and that made a loaf that we both loved. I also added olive oil instead of butter, again for personal taste. I light and yet full bodied loaf, thanks! Made for the Aus/NZ recipe swap. FT:-)

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on April 19, 2009


      Yummy, nutty, multigrain bread. I used quick rise yeast and it worked well; also made two loaves rather than the loaves plus rolls. Will go on my regular roation of multigrain breads! Thanks!

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    Nutritional Facts for Great Grainery Bread - Robin Hood

    Serving Size: 1 (47 g)

    Servings Per Recipe: 16

    Amount Per Serving
    % Daily Value
    Calories 68.9
    Calories from Fat 38
    Total Fat 4.2 g
    Saturated Fat 1.4 g
    Cholesterol 5.4 mg
    Sodium 243.7 mg
    Total Carbohydrate 6.6 g
    Dietary Fiber 1.4 g
    Sugars 1.9 g
    Protein 2.1 g

    The following items or measurements are not included:

    multi-grain flour

    multi-grain flour

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