Grant loaf
Encyclopedia
A Grant loaf is a wholemeal bread, invented by accident, in World War II
by baker Doris Grant
, to encourage workers to eat well on their rations - the loaf was subsequently named after her. It is peculiar amongst breads made with a yeast in that it is not kneaded.
Start the process by gently warming the flour slightly in your oven for about 10 minutes on the lowest heat.
Place your warm flour into your mixing bowl and add the salt,sugar and yeast; mix these together – then make a small well in the centre of the mix and add the water. With a wooden mix the water into the flour pulling it into the centre from the outside to form a dough. Once you have your basic dough finish off by hand until you have a smooth dough – this should leaves the bowl clean.
Next move your dough to your pastry board and stretch it out into an oblong; take one edge of your mix and fold it into the centre and do the same for the other side. Place your dough into a well greased tin. Cover the dough with a sprinkling of flour, cover and leave to rise in a warm place for 30–40 minutes or at room temperature for about an hour.
Pre-heat your oven to 200°C and bake the bread for 30–40 minutes. The bread should sound hollow when tapped if it is fully cooked; return the bread, out of the tin to the oven for a further 5–10 minutes to crisp up the base and sides. Cool the bread on a wire rack.
World War II
World War II, or the Second World War , was a global conflict lasting from 1939 to 1945, involving most of the world's nations—including all of the great powers—eventually forming two opposing military alliances: the Allies and the Axis...
by baker Doris Grant
Doris Grant
Doris Margaret Louise Grant - née Cruikshank was a British nutritionist and the inventor of the wartime Grant loaf...
, to encourage workers to eat well on their rations - the loaf was subsequently named after her. It is peculiar amongst breads made with a yeast in that it is not kneaded.
Typical Recipe
- 450g strong wholemeal flour (alternatively you can use Spelt)
- 1 tsp brown sugar such as MuscovadoMuscovadoMuscovado is a type of unrefined brown sugar with a strong molasses flavor.Also known as "Barbados sugar" or "moist sugar", muscovado is very dark brown and slightly coarser and stickier than most brown sugars. Muscovado takes its flavor and color from its source, sugarcane juice. It offers good...
- 2 teaspoons of salt
- Yeast
- 1 tablespoon of Olive oil
- 400-450ml of hand-hot water
Start the process by gently warming the flour slightly in your oven for about 10 minutes on the lowest heat.
Place your warm flour into your mixing bowl and add the salt,sugar and yeast; mix these together – then make a small well in the centre of the mix and add the water. With a wooden mix the water into the flour pulling it into the centre from the outside to form a dough. Once you have your basic dough finish off by hand until you have a smooth dough – this should leaves the bowl clean.
Next move your dough to your pastry board and stretch it out into an oblong; take one edge of your mix and fold it into the centre and do the same for the other side. Place your dough into a well greased tin. Cover the dough with a sprinkling of flour, cover and leave to rise in a warm place for 30–40 minutes or at room temperature for about an hour.
Pre-heat your oven to 200°C and bake the bread for 30–40 minutes. The bread should sound hollow when tapped if it is fully cooked; return the bread, out of the tin to the oven for a further 5–10 minutes to crisp up the base and sides. Cool the bread on a wire rack.