Granary bread is bread made from granary flour — the malted-grain brown flour whose nutty flavour and crunchy texture come from added malted wheat flakes. The loaf is typically brown, hearty, and slightly sweet, with a distinctive crunch from the malted grains studding the crumb. It toasts beautifully and pairs well with strong cheeses and savoury spreads. Bakers value granary flour for the flavour and visual interest it brings without the heaviness of 100% wholemeal, and consumers buy it as a wholesome, characterful alternative to plain white or brown bread. Like all malted-grain breads, it is best eaten fresh — the malted flakes soften with keeping — and it freezes well.