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Great Grainery Bread - Robin Hood

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“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 :)”
READY IN:
2hrs 15mins
SERVES:
16
YIELD:
1 loaf plus 16 rolls
UNITS:
US

Ingredients Nutrition

Directions

  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. 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. 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. Knead dough, adding more flour as necessary until dough is smooth, elastic and no longer sticky (about 10 minutes).
  5. Place in a lightly greased bowl. Cover with greased waxed paper and a tea towel.
  6. Let rise in a warm place (75°- 85°F/ 24°- 29°C) until doubled in size (45 - 60 minutes).
  7. Punch down. Turn out onto a lightly floured surface. Divide into 2 portions.
  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. Let rise in warm place until doubled (35 - 45 minutes).
  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.

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