Malt bread

Malt bread

By
From
Baking
Makes
2 loaves
Photographer
Vanessa Levis

Ingredients

Quantity Ingredient
450g wholemeal plain flour
300g plain flour
A pinch salt
30g compressed yeast
or 14g dry yeast
1 3/4 cups lukewarm water
2 tablespoons molasses
2 tablespoons syrup-type malt extract
60g sultanas, (optional)
60g butter, melted

Syrup

Quantity Ingredient
2 tablespoons milk
2 tablespoons caster sugar

Method

  1. Sift the flours and salt into large warmed mixing bowl.
  2. If using compressed yeast, cream the yeast with the sugar in a small bowl. If using dry yeast, stir it into the flour.
  3. Make a well in the centre of the flour mixture and pour in the yeast mixture (if using compressed yeast), treacle and malt extract. Add the sultanas, if using, and beat vigorously with your hand, mixing in the butter and the remaining water little by little, to form a soft dough. Turn out onto a floured board and knead for 5–10 minutes until the dough is even textured and well blended.
  4. Place in a greased bowl and turn the greased side of the dough up. Cover with greased plastic wrap and a damp cloth and leave in a warm place to rise for about 2 hours or until the dough has doubled in bulk.
  5. Knock down the dough, divide in half and put each half into a greased 500 g loaf tin, pressing down well. Cover and allow to rise again for about 45 minutes, or until the dough has doubled in bulk.
  6. Preheat the oven to 180°C.
  7. Bake the loaves for about 40 minutes, turning the tins around after first 25 minutes of cooking time.
  8. To make the syrup, heat the milk and sugar, stirring until the sugar has dissolved. Brush the tops of the loaves with syrup and bake for a further 5 minutes. When cooked, the loaves will sound hollow when the undersides are knocked with the knuckles. Remove from the tins and cool on a wire rack.

Variation

  • Buns

    If preferred, the dough can be shaped into 24 buns and baked on a greased baking tray for 15–20 minutes.
Tags:
baking
bakery
margaret
fulton
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