The Great British Bake Off Challenge 2-The Grant Loaf

The Grant Loaf is named after a bread maker Doris Grant.During the second world war she made a wholemeal loaf and when she was baking it realised she hadn't kneaded it.She discovered that the loaf actually tasted really good so she published the recipe in 'Your Daily Bread' in 1944.

 

The mixture is mixed rather than kneaded which is something that goes against the grain if you are a regular bread maker.You also have to make sure it doesn't rise too quickly to avoid any holes developing in the centre of the loaf.You therefore have to leave the loaf to rise in a place that is warm but not too warm(IE not the airing cupboard or the top of the stove).

They also say that it will be dough like any other you have ever worked with.This was certainly true as it was very sticky to begin with and continued to be so(It doesn't go smooth like normal dough).I had dough sticking to me all the time i was working with it.In the end i just had to guess that it was how it should be and transfer it to the pan.Amazingly it turned out really well.

Ingredients

750g strong wholemeal bread flour.
1 1/2 tsp sea salt.
1x7g easy bake dried yeast.
15g butter,diced.
650ml lukewarm water.


Recipe
1.Grease a 2lb loaf tin.
2.Put the flour,salt and yeast into a large mixing bowl.
3.Mix together thoroughly with your hands
4.Add the diced butter and rub into the flour until it disappears.
5.Make a well in the centre.
6.Add the water.
7.Using your hand gradually work the flour into the water to make a very soft and really sticky dough.
8.Using your hand,mix and beat the dough vigorously in the bowl,working from the sides to the middle until it begins to feel elastic and slippery and starts to leave the sides of the bowl clean.This should take 5-10 minutes.
9.Put the dough into the prepared tin.
10.Push the dough into the corners so it fills the tin evenly.
11.Cover the tin with a damp tea towel.
12.Leave to rise in a warm(not hot)spot until the dough has reached the top of the tin,about 45-60 minutes.
13.Heat the oven to 200 degrees c/400 degrees f/Gas mark 6.
14.Uncover the dough and bake in the oven for 45 minutes.
15.Remove the tin from the oven.
16.Turn out the loaf and tap it underneath.If it sounds hollow it is fully baked.If there is a dull thud return the loaf to the oven without the tin and bake for another 5 minutes.
17.Leave to cool on a wire rack.


When i took it out it had risen really well and cooked perfectly.It had 2 different tastes depending whether it was eaten as bread or toasted.The crust was the type of crust that you don't get on a loaf anymore.
                                                                

                                              The Monday Baker